Servings:
6
Prep time:
50
Cooking time:
45
INGREDIENTS
- -3 eggs
- -140g brown sugar
- -100g sponge cake
- -100g dark chocolate
- -70g powdered sugar
- -30g flour
- -30g corn starch
- -1 vanilla beam
- -300ml milk
- -200ml cream
- For the syrup:
- -1 orange
- -80g brown sugar
- -1 cinnamon stick
INSTRUCTIONS
- Heat the milk with half of the brown sugar, without bringing it to boil.
- Separate the yolks and the egg whites. Whip the yolks with the remaining sugar, incorporate the corn starch, the flour or some agar-agar (melted in a few drops of hot water) and the vanilla seeds (or powdered vanilla). Pour the mixture pan with the milk, whisking it frequently and remove from the heat when the cream has thickened. If you used agar-agar, the custard will thicken when it cools down.
- remove the custard from the heat and split it into two parts. In one, add the chopped dark chocolate and let it melt. Then whip the cream and incorporate it to the two halves, that should be cooled down.
- Prepare the syrup pouring the filtered juice of the orange in a small pan, add a couple tablespoons of water, the sugar, the cinnamon and some orange peels; cook for 15-20 minutes.
- Soak the sponge cake (or some sponge fingers) in the cold syrup and, in molds or dessert cups, alternate layers of the two custards and the sponge cake. Then place the cakes in the fridge for at least 1 hour.
- Meanwhile, prepare a meringue with the leftover egg whites. Whip them with the powdered sugar and, with a pastry bag, create some wide meringues (as big as the molds) on a baking tray covered with parchment paper. Bake at 160°C for 15 minutes until they become slightly golden.
- Place the soups in the plates, cover them with the meringues and decorate to taste. If you don’t serve them immediately, keep them in the fridge.
