Name: Snow Eggs with Pistachio Custard and Chocolate Drizzle
Cook time: 2 hours
Total time: 10 1/2 hours
Yield: Makes 16 meringue "eggs," or 8 servings
Ingredients: 1/2 cup plus 2 tablespoons shelled unsalted pistachios (not dyed red, preferably raw); 1 cup sugar; 1 quart whole milk; 4 large eggs, separated; 1 teaspoon fresh lemon juice; 3 drops almond extract; 2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

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Snow Eggs with Pistachio Custard and Chocolate DrizzleVictoria Pearson

This dessert, called sciummette ("little sponges") in Liguria, is the Italian version of the French oeufs à la neige. One look at these fluffy ovals of meringue will tell you where the name comes from.

Cooks' notes:

· Using raw (not roasted) pistachios gives the custard the best color and a true pistachio flavor, available at many natural foods stores and Kalustyan's (212-685-3451 or kalustyans.com.)
· Meringues and custard can be made 6 hours ahead and chilled separately, covered. Bring to room temperature before serving.
· The egg whites in this recipe will not be fully cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

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