Recipe courtesy of David Rosengarten
Save Recipe Print
2 hr 25 min
25 min
2 hr
4 servings



Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl. Sprinkle with the Cognac.

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.

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.

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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Creme Brulee

Recipe courtesy of Alton Brown

Creme Brulee

Recipe courtesy of Ina Garten

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Creme Fraiche

Recipe courtesy of Curtis Aikens

Creme Brulee

Recipe courtesy of Mary Bergin

Creme Brulee

Recipe courtesy of Ree Drummond

Creme Chatelaine

Recipe courtesy of Graham Kerr

Ponche Creme

Recipe courtesy of Roger Mooking

Browse Reviews By Keyword

          Latest Stories