Floating Island Dessert

Floating Island Dessert is the ultimate decadent treat made with creamy layers of ube halaya, leche flan, and melt-in-your-mouth meringue. It's the perfect holiday indulgence!

Hello! I'm Sanna from Woman's Scribbles blog, and I'm back here on Kawaling Pinoy to share with you the best sweet treat on the planet. 🙂

Christmas and New Year are just around the corner, and we know what that means—food, food, and more food! We love to party it up, whatever the occasion, but since these are the biggest holidays of the year, let's go all out with the grandest desserts!

When I say grandest of desserts, I mean Floating Island Cake! A tri-layer masterpiece made with ube halaya, leche flan, and meringue, this ultra-special treat has gained popularity in our local food scene and is a must for any festivity.

Not only are the creamy layers of creamy purple yam jam, rich custard, and pillowy meringue pure bites of heaven, but they also come together in an impressive dessert centerpiece that is as gorgeous to behold as it is delicious to eat!

How to Make Floating Island Dessert

The recipe makes four llaneras that are 7.5 inches long, 4.5 inches wide, and 2 inches deep. Check out the tips and photos to guide you through the process, and scroll down to the recipe card for the detailed ingredient list and instructions. Enjoy!

Making the Ube Layer

• Combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar in a wide pan. Add the ube extract, if using, and stir until the color is uniform.
• Cook over medium heat until a sticky mixture forms, stirring regularly to prevent lumps.
• Add the grated cheese and stir until it has melted. Continue to cook until the mixture thickens enough to cling to the back of the spoon and pull slightly from the pan's side.
• Remove from heat and divide equally into four lightly greased large llaneras. Use an offset spatula to press and flatten the ube evenly.

Making the Leche Flan Layer

• Combine egg yolks, evaporated milk, and condensed milk in a large bowl. Stir in a circular motion until well-blended. Strain the mixture using a fine-mesh sieve or cheesecloth.
• Using a spoon, evenly pour the flan mixture over the ube halaya base in the laneras up to ¾ full.
• Cover the llaneras tightly with aluminum foil and steam for 30 to 40 minutes or until the custard is set and a toothpick inserted in the center comes clean.
• Remove from the steamer and allow to cool before adding the meringue layer.

Making the Meringue Layer

• In a stand mixer bowl, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and keep beating until the mixture forms firm peaks.
• Gently spread over the leche flan until each lanera has a heaping mound of meringue on top. Use an offset spatula to smoothen the meringue, and lightly run the tines of a fork over it to make decorative lines.
• Bake in a 350 F oven for 15 to 20 minutes or until the meringue is golden brown. Do not open and close the oven door to prevent the meringue from deflating.

How to serve and store

And there you have it!  This is a 3-in-1 Floating Island dessert that will impress your guests this holiday season. It takes time and work, but every luscious, heavenly spoonful is worth the effort.

• Chill the dessert overnight before serving. Carefully slice with a cake knife and gently lift from the llanera using a spatula.
• Transfer to an airtight container and refrigerate for up to 3 days.

Are you in the mood for more baking? Check out more delicious creations like Sans Rival cake and Black Forest Swiss roll. You can also visit my blog for more delicious baked goods recipes. Till next time!