Marshmallow Cream with Custard Sauce

2 egg whites
1/4 C. sugar
pinch salt
1/4 t. vanilla

1-1/2 C. milk
2 egg yolks
1 egg
1/4 C. sugar
2 t. vanilla

fresh raspberries

In the top of a double boiler over simmering water, combine the egg whites, sugar, salt & vanilla. Beat with a hand mixer on high speed until mixture reaches 160° . Remove from heat; 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 & sugar in a bowl. Stir a small amount of hot milk into the egg mixture; return all to the pan, stirring constantly. Cook & stir on low until mixture reaches 160° & coats a spoon, about 20 minutes. Remove from heat; stir in vanilla. Refrigerate for at least 1 hour. Serve custard over marshmallow cream; top with raspberries. Yield: 6 servings
     

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