Recipe courtesy of David Rosengarten

Creme Polombiers with Macaroons and Cognac

Save Recipe
  • Total: 2 hr 25 min
  • Prep: 25 min
  • Cook: 2 hr
  • Yield: 4 servings
Share This Recipe


6 squares of stale ladyfingers, about 1 1/2 inches across and 1/2-inch thick

4 tablespoons diluted Cognac (3 parts Cognac, 1 part water)

4 egg yolks

1/3 cup granulated sugar

3 tablespoons flour

2 1/2 cups boiling milk

4 teaspoons vanilla extract, or 2 teaspoons and 3 tablespoons rum

1 tablespoon butter

4 egg whites

Pinch of salt

1 tablespoon granulated sugar

5 tablespoons pulverized macaroons, divided


  1. Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl. Sprinkle with the Cognac.
  2. Beat the egg yolks and sugar in a mixing bowl until they are pale yellow and form a ribbon. Beat in flour. Then beat in the boiling milk by droplets. Pour into a clean saucepan and, stirring with a wire whip, boil slowly for 2 minutes. Remove from heat and beat in the vanilla, then the butter.
  3. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites and 3 tablespoons of the macaroons into the hot creme patissiere.
  4. Spoon the cream into the serving bowl or dessert cups and chill for 2 to 3 hours, or until serving time. Just before serving, sprinkle with the rest of the macaroons.