Hey hey Christmas is almost here! I love a good Molotof, If you don’t know this dessert, it’s a water bath baked meringue, normally served with a caramel sauce or a custard.
I know a lot of the times because Portuguese sweets use a lot of egg yolks, a Molotof seems to be sort of a second though, just as a way to use all the extra egg whites, but it is an absolutely divine sweet and one I usually get in a restaurant, because it’s that good.
It’s that fluffy cloud like meringue and rich caramel sauce make for a heavenly combination that’s perfect as a dessert but also unlike a pudding where it’s a more temperamental sweet to make, you can overcook it, a molotof is a much more forgiving recipe and a good alternative for your Christmas party! Let’s check the recipe.
Portuguese Meringue Pudding with Caramel • Molotof
A Molotof is a very simple sweet it is a water bath cooked merengue with a caramel sauce, its very common desert to make in Portugal to make use of extra egg whites.
- Egg Whites – 8
- Sugar – 400gr (For Molotof)
- Water – 2 tablespoons
- Sugar – 150gr (For the Caramel)
- Butter – For greasing
- Start by making the caramel in a small saucepan, add 150gr of sugar and 2 tablespoons of water, let the sugar caramelize over a low heat, when it changes to a yellowish color, then it’s ready to go, note that if you leave it too long on the heat it will become thicker and start to form a candy, and you don’t want that, remove it from the heat.
- Preheat the oven to 170ºC and grease with butter a cake mold or baking tray generously with butter.
- Add the egg whites to a bowl and start whisking vigorously. Gradually add the 400g of sugar and keep whisking.
- To see if the meringue has formed, turn the bowl over and if the egg whites start to run down, then you haven’t whisked them enough.
- When they are set, pour the egg white mixture into the cake mold, drop the cake mold a little bit on a table just to push air bubbles out of the mixture.
- Boil some water and pour it on a tray in the oven, add the cake mold into the water bath and let it bake for about 10 minutes until the top is golden, then turn off the oven, leave the door open for another 15 minutes for the molotof to set completely.
- Remove from the oven and let the molotof cool completely before removing from the cake mold (otherwise it will break).
- Remove the molotof to a serving plate and cover it with the caramel at room temperature, and it’s ready to serve, bon appétit.
NutritionPer Serving: 186 calories; 2.75 g fat; 44.6 g carbohydrates; 1.5 g protein.
Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D