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The dish features poached vanilla meringue that is piped and studded with caramel and honey butter almonds, then flooded with a honey creme fraiche creme anglaise.

I also love the sound of Amar and Sara's dessert, especially with the sponge cake and phyllo dough, but the "frozen creme anglaise pearls" actually doesn't look all that great in the close-up shots.

She also makes the ������� Anglaise optional: "Those little mounds of egg white floating on custard may be English floating islands," she wrote in her original "Mastering the Art of French Cooking," but the French version required no such thing.

The English version of the French île flottante sets islands of stiffly beaten egg whites afloat in a sea of ����è���� Anglaise, often topped with caramel and served chilled.

Crème Anglaise is a basic custard sauce, made by whipping together egg yolks and sugar, then thinning it with hot milk and/or cream, usually flavored with vanilla.