Some ideas for your Christmas dessert!


  • 3 egg whites
  • 100 g caster sugar
  • 600 ml milk
  • 300 ml cream
  • 100 ml milk
  • 1 vanilla pod, halved lengthways
  • 4 egg yolks
  • 80 g caster sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 shot whiskey
  • 150 g sugar
  • 50 ml water


  • Whisk the egg whites until stiff with an electric whisk in a large mixing bowl.
  • Add half the caster sugar, whisk and add the remaining sugar and beat until stiff and glossy.
  • Bring the milk to simmering point in a medium sized saucepan.
  • Using 2 tablespoons make the meringue mixture into smooth oval shapes.
  • Gently place the spoonfuls of meringue into the hot milk and poach them for 2 minutes each sides until set.
  • Once set, remove the meringues carefully with a perforated spoon and put aside to drain well.
  • Continue shaping, poaching and draining until all the mixture is used.
  • For the eggnog custard bring the cream, milk, vanilla pod, nutmeg, cinnamon & whiskey to boil in a large sauce pan.
  • Meanwhile whisk the egg yolks and caster sugar in a heatproof bowl over a large saucepan of simmering water until the mixture is pale & creamy.
  • When the cream starts to boil, pour it slowly over the egg and sugar mixture, whisking all the time.
  • Transfer the mixture back into the sauce pan the cream was heated in and continue cooking on gentle heat until the custard coats the back of a wooden spoon.
  • Pass the custard through a sieve. Scrape the seeds from the vanilla pod into the custard, then discard the pod. Cool.
  • Finally for the caramel, in a heavy saucepan melt the sugar and water and simmer until golden brown.
  • Remove from heat and spoon a little over each poached meringue.

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