Egg whites:
Whip the egg whites until stiff – start by beating at a leisurely pace, then add a little salt and now at full speed until the egg whites have a firm consistency. Then carefully add the sugar and stir briefly.
Heat water in a shallow saucepan, bring to a gentle simmer.
Form the snow into large dumplings and place them in the water. After 2 min, turn to the other side, then pull again for 2 min. Fish out, drain on kitchen paper and place on vanilla sauce.
Vanilla sauce:
Whisk egg yolks and sugar over a water bath until creamy. Whip the cream with the scraped out vanilla pod. Remove vanilla pod and gradually add the whipped cream to the eggs form, stirring constantly.
When it is well combined and has thickened a little, pour the mixture into a saucepan and let it bubble. Then it becomes viscous and can be served.
If you like, you can sprinkle it with finely chopped toasted almonds.
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