- 2 egg whites
- 1/4 cup sugar
- Pinch salt
- 1/4 teaspoon vanilla extract
- CUSTARD SAUCE:
- 1 1/2 cups milk
- 2 egg yolks
- 1 egg
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- fresh raspberries
- In the top of a double boiler over simmering water, combine the egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160 degrees F. Beat until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
- For the custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. Combine egg yolks, egg and sugar in a bowl. Stir a small amount of hot milk into egg mixture; return all to pan, stirring constantly. Cook and stir on low until mixture reaches 160 degrees F and coats a spoon, about 20 minutes. Remove from the heat; stir in vanilla. Refrigerate for at least 1 hour. Serve custard over marshmallow cream; top with raspberries.