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Sopa Borracha

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Ingredients
  Sugar 3 Cup (48 tbs)
  Water 2 Cup (32 tbs)
  Muscadelle 1 1⁄2 Cup (24 tbs)
  Sponge cake 1⁄2 Pound
  Egg white 2
  Tiny multicolored candies 1 Tablespoon
Directions

Boil 2 1/2 cups sugar and water until a heavy syrup is formed (240°F.on a candy thermometer).
Remove from heat, add wine, and stir.
Cut spongecake into 2-inch squares and place in individual custard cups.
Pour syrup over cake squares.
Beat egg whites until stiff, add remaining sugar, and beat until fluffy.
Top the cake with this meringue.
Sprinkle with candies.

Recipe Summary

Cuisine: 
South American
Course: 
Dessert
Method: 
Boiled
Dish: 
Cake
Ingredient: 
Sugar
Preparation Time: 
5 Minutes

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