Pour the milk into a large saucepan and add the vanilla and a pinch of salt. Heat gently until the milk begins to steam but does not boil. Meanwhile, whisk the egg yolks with half of the caster sugar until pale and creamy. If using cornflour, whisk it into the yolk mixture until smooth. Once prepared, keep both mixtures ready for the next step.

In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the remaining caster sugar while whisking until the mixture becomes glossy and holds firm peaks. Avoid overwhisking, as the meringues should remain light and airy. Once ready, move on to poaching.

Reduce the milk to a very gentle simmer. Using two large spoons, shape oval quenelles of meringue and gently place them onto the hot milk. Poach for about 30 to 40 seconds per side until just set. Lift them carefully with a slotted spoon onto a lined tray. Continue until all the meringue has been cooked before returning to the custard.

Slowly ladle some of the warm milk into the egg yolk mixture while whisking constantly to temper the eggs. Pour everything back into the saucepan and cook gently over low heat, stirring continuously with a wooden spoon until the custard lightly coats the back of the spoon. Do not allow it to boil. Once thickened, continue to the cooling stage.

Pass the custard through a fine sieve into a clean bowl to ensure a perfectly smooth finish. Leave it to cool slightly, stirring occasionally to prevent a skin from forming. Once lukewarm, refrigerate until thoroughly chilled before assembling the dessert.

Divide the chilled vanilla custard among four serving bowls. Carefully place several poached meringue islands onto the surface of each portion so they float naturally. Arrange them gently to preserve their airy texture before adding any garnish.

Scatter a few toasted flaked almonds over each serving if desired. A light grating of fresh lemon zest adds subtle fragrance without overpowering the vanilla. Chill for another 15 minutes if preferred before serving.

Serve Madártej well chilled as a traditional Hungarian dessert after a family meal or alongside afternoon coffee. The contrast between the cool vanilla custard and feather light meringue is its defining characteristic, so avoid leaving it at room temperature for too long before enjoying.