Chestnut Floating Islands

This is cool and light - as are traditional floating islands - and the chestnuts add a Christmas dimension.

Microwaving the meringues is a breeze, but if you don't have a microwave you can poach the meringues in simmering water in heaped tablespoonfuls, giving them 1 minute each side and drain them on kitchen paper.

The Delia Online Cookery School: Watch how to make sure your egg whites are perfect in our video. Just click the image to play.

A picture of Delia's Happy Christmas

This recipe is from Delia's Happy Christmas. Serves 6

  • method
  • Ingredients


In a clean, grease-free bowl whisk the egg whites until they form stiff peaks, then gradually whisk in the sugar till you have a stiff glossy mixture.

Spoon the meringue into six teacups.  Then, three at a time, place the cups in the microwave and cook on a medium setting for 1 minute 45 seconds, until they have risen and are slightly firm to touch.  The merinuges will shrink back down as they cool then keep them covered still in the cups in the fridge until you are ready to serve.

To make the sauce, simply whisk together the chestnut puree and the cream, then chill really well.  Finally, cut the marrons glaces into small pieces.  To serve, divide three-quarters of the sauce between the glasses, then spoon a meringue on to each one (don't tip them out, as some liquid may have gathered in the base of the teacup).  Lastly, drizzle a little sauce over each one and sprinkle with the marrons glaces.


1 x 250g tin creme de marrons (sweetened chestnut puree)
6 marrons glaces


Six sundae glasses or shallow glass bowls and six teacups

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