Floating Island

Separate the egg whites from the yolks.

Heat the milk with the orange zest and vanilla extract.

Beat the egg whites until stiff peaks form and gradually add the sugar and cornstarch.

Poach the egg whites in the hot milk.

Prepare the crème anglaise using the milk, egg yolks, and sugar.

Add the orange liqueur to the crème anglaise.

Assemble the dessert with the poached meringues and the crème anglaise.