Hungarian Floating Islands (Madártej) with Curcumin Vanilla Custard and Blue Spirulina Meringue Cubes

Madártej, Hungary’s much-loved version of floating islands, is reimagined here as a colourful dessert served in individual glasses. The silky vanilla custard takes on a warm golden hue from Yes Superfood Curcumin Powder, while soft, pillowy meringue cubes receive their striking blue colour from Yes Superfood Blue Spirulina Powder.

Unlike standard culinary turmeric powder, Yes Superfood Curcumin Powder has a mild, subtly sweet flavour profile rather than a strongly spiced character. Even a small amount creates an intense golden colour, making it a beautiful choice for cooked creams and desserts.

Instead of traditional poached meringue islands, the blue spirulina meringue is cooked as an even layer in the microwave, thoroughly chilled and then cut into soft cubes. The contrast between the golden custard and the blue meringue is playful, elegant and unmistakably eye-catching.

Recipe Details

• Serves: approximately 5–6
• Preparation time: 20 minutes
• Cooking time: 15–20 minutes
• Chilling time: at least 2–3 hours
• Difficulty: moderate

Ingredients

For the curcumin vanilla custard

• 1 litre whole milk, ideally 3.5% fat
• 6 egg yolks
• 75 g sugar
• ½ tsp Yes Superfood Curcumin Powder
• 1 tsp vanilla extract

For the blue spirulina meringue cubes

• 6 egg whites
• 75 g sugar
• a pinch of salt
• 1 tsp Yes Superfood Blue Spirulina Powder

For serving – optional

• leaf-shaped sugar decorations
• isomalt lace
• other crisp sugar decorations

Method

1. Separate the eggs

Separate the six eggs. The yolks will be used for the curcumin vanilla custard, while the whites will become the blue spirulina meringue.

Place the egg whites in a completely clean, grease-free mixing bowl.

2. Prepare the egg yolk mixture

Whisk the egg yolks together with the sugar, curcumin powder and vanilla extract until smooth and creamy.

The mixture should be even and free from lumps, but there is no need to whisk it for a long time or incorporate a large amount of air.

3. Bring the milk to the boil

Pour the whole milk into a saucepan and bring it to the boil over medium heat, stirring occasionally.

As soon as the milk boils and begins to rise, remove it from the heat. Do not allow it to boil vigorously for an extended period.

4. Temper the egg yolks

Pour one ladleful of the hot milk into the egg yolk mixture while stirring continuously.

Add another two or three ladlefuls of hot milk, mixing thoroughly after each addition. Once the yolk mixture is warm, gradually pour in the remaining hot milk while continuing to stir.

5. Cook the custard until silky

Pour the entire mixture back into the saucepan.

Cook over low to medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon in a thin, even layer.

Once the egg yolks have been added, do not allow the custard to boil. It should remain silky and pourable rather than becoming thick like pastry cream or pudding.

Transfer the finished custard to a clean, heatproof container and allow it to cool. Cover and refrigerate for at least 2–3 hours, or until completely chilled.

6. Make the blue spirulina meringue

Begin whisking the egg whites with the pinch of salt.

Once the whites are pale and foamy, add the sugar gradually in several additions. Continue whisking until the meringue is glossy, stable and holds stiff peaks.

Add the blue spirulina powder and whisk only briefly, until the colour is evenly distributed throughout the meringue.

7. Cook and chill the soft meringue

Spread the blue spirulina meringue evenly in a square microwave-safe dish, creating a layer approximately 2 cm thick.

Microwave for approximately 1 minute. The exact cooking time will depend on the power of your microwave and the thickness of the meringue layer.

The meringue is ready when it is set throughout but still feels soft, light and springy. It should not have a liquid centre, but it should not become dry or rubbery.

If necessary, continue cooking in additional 10-second intervals.

Allow the meringue to cool completely. Cut it into small cubes, transfer them to a covered container and refrigerate for at least 1 hour, or until thoroughly chilled.

8. Assemble just before serving

Madártej is at its best when both the vanilla custard and the meringue cubes are completely cold.

Pour the chilled curcumin vanilla custard into individual glasses immediately before serving. Arrange the cold blue spirulina meringue cubes on top, then finish with leaf-shaped sugar decorations, isomalt lace or another crisp decoration of your choice.

Keep the custard and the meringue cubes covered and stored separately in the refrigerator until serving. This helps the meringue retain its soft, pillowy texture and prevents it from absorbing too much moisture from the custard.

Add any crisp sugar decorations only at the last moment so they do not soften.

Serve immediately, well chilled.

Tips for Success

Use whole milk

Whole milk with approximately 3.5% fat gives the vanilla custard a fuller, silkier texture. Lactose-free whole milk can also be used.

Bring the milk to the boil, but do not boil the custard

The milk itself should be brought to the boil. Once the egg yolk mixture has been added, the custard should only be thickened gently over low heat while stirring constantly.

Do not overcook the custard

The custard is ready when it has thickened slightly and coats the back of a spoon. It will become a little more substantial as it chills, but it should remain pourable.

Do not overcook the meringue in the microwave

Excessive heating can dry out the meringue and give it a rubbery texture. Microwave it only until it has set while remaining soft and springy.

Chill both components separately

Store the custard and the meringue cubes in separate, covered containers in the refrigerator. Assemble the dessert only immediately before serving.

Natural shades may vary

The final colours may vary slightly depending on the natural shade of the egg yolks, the milk, the quantity of powder used and the lighting in which the dessert is served.