I need to charge up my phone http://shirleetemper.com/index.php/cellumis-umta cellumis suplemento âWhen you read the book, you can tell she was a good cook,â insists Mazet-Delpeuch as she prepares the dish. Itâs an assortment of meringue islands, floating in a dense egg yolk and milk cream, and then drizzled with caramel. A variation on the dessert, with the meringue baked instead of poached, remains popular in France.