Recipe courtesy of Sunny Anderson
Episode: Beefed Up Dinner
30 min
15 min
15 min
4 servings


  • 4 eggs, separated
  • 1/2 cup sugar, plus 1 tablespoon
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons whiskey
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 3 tablespoons powdered sugar


Preheat oven to 350 degrees F.

In a bowl whisk egg yolks and 1/2 cup sugar until it is a pale yellow, set aside. In a medium saucepan heat heavy cream, over low heat, to just a boil. Slowly add cream to yolks, whisking constantly to avoid curdling. Transfer yolk mixture back to saucepan. Cook until custard thickens and coats the back of a spoon, then add vanilla and whiskey. Keep custard over low heat to keep warm, but do not allow eggs to curdle. In a clean medium bowl whisk the egg whites, remaining 1 tablespoon of sugar, cream of tartar and salt until stiff peaks form. Drop heaping spoonfuls of the meringue onto a parchment lined baking sheet. Bake 8 minutes, or until peaks are golden. To assemble, divide custard into 4 shallow bowls. Top each with a meringue peak, sprinkle with berries and powdered sugar.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Smith Island Layer Cake

Recipe courtesy of Mary Ada Marshall


Recipe courtesy of Bobby Flay

Classic Manhattan

Recipe courtesy of Michael Symon

Bellini Manhattan

Recipe courtesy of Kathy Casey

Manhattan Mousse

Recipe courtesy of Sunny Anderson

Amaretto Float

Recipe courtesy of Giada De Laurentiis

Amaretto Float

Recipe courtesy of Giada De Laurentiis


So Much Pretty Food Here