Molotof with Egg Sweet

This delicious dessert, beloved by both children and adults, is delightful and easy to make if you follow this set of tricks and rules to ensure the Molotof doesn’t deflate after being made. Molotof is typically made to use up egg whites.
In this case, the whole eggs are used to make the egg sweet, but this is optional; if you prefer, you can make this recipe without the egg sweet.

Neuza Costa

4 November, 2023

Ingredients:

• 12 eggs at room temperature
• 12 tablespoons of sugar
• 1 pinch of salt
• Liquid caramel as needed
• 250 ml of water
• 280 g of sugar
• 2 strips of lemon zest
• Toasted sliced almonds

Instructions:

1. Coat a large non-stick ring mold very well with liquid caramel.
2. Break the eggs and separate the yolks from the whites.
   Place the yolks in a bowl and the whites in a large bowl or basin.
3. Add a pinch of salt to the whites and beat them until they are stiff.
   When the whites are firm and without stopping beating, add the 12 tablespoons of sugar one at a time.
   Beat well until it becomes a meringue.
   Finally, add 1 tablespoon of caramel and beat a little more.
   It is important that the egg whites are well beaten.
   The entire process should take about 15 minutes.
4. In the mold, spread out spoonfuls of the beaten whites.
   Smooth them out and tap the mold on the countertop to make sure everything is well compacted.
5. Place in a preheated oven at 180°C (356°F) making sure the mold is well centered in the oven.
   Bake for 20 minutes.
   After 20 minutes, open the oven door slightly and turn off the oven.
   Let the Molotof cool in the oven for 30 minutes.
   Once cool, unmold it.
6. Meanwhile, make the egg sweet.
   In a saucepan, bring the water, 280g of sugar, and lemon zest to a boil.
   Stir and let it boil.
   When it reaches boiling point, let it boil for 5 minutes.
   After 5 minutes, turn off the heat, remove the lemon zests, and let the syrup cool down.
7. Stir the yolks with a fork.
   Strain the yolks through a fine sieve and mix them with the warm syrup.
   Stir well with a spoon and bring back to the heat.
   Let it cook over moderate heat, stirring constantly.
   As soon as the yolks thicken and before it starts to boil, turn off the heat and stir a little more to prevent the yolks from cooking further.
   After the egg sweet is lukewarm, store it in the refrigerator until it is thoroughly chilled.
8. When ready to serve, cover the Molotof with the egg sweet and decorate with toasted sliced almonds.
   Enjoy your Molotof with Egg Sweet, a perfect sweet treat for any occasion!

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