Molotoff Pudding
Discover the irresistible elegance of Molotoff Pudding, a traditional Portuguese dessert that’s as light as air and decadently sweet. Made with just a handful of ingredients—fluffy whipped egg whites, granulated sugar, and a rich caramel drizzle—this dessert is a showstopper for any occasion. The key to its signature cloud-like texture lies in gentle folding and baking the meringue in a water bath, ensuring a delicate, melt-in-your-mouth experience. Served with a warm cascade of caramel sauce, Molotoff Pudding is perfect for entertaining, embodying both simplicity and sophistication. Whether you're craving a taste of Portugal or a gluten-free dessert that impresses, this recipe delivers incredible flavor with minimal effort.
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Recipe Information
Ingredients
- 8 pieces Egg whites
- 200 grams Granulated sugar
- 150 milliliters Caramel sauce
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Cold water
Instructions
Preheat the oven to 180°C (350°F) and grease a bundt pan with butter.
In a clean, dry mixing bowl, beat the egg whites using an electric mixer at medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form and the sugar is fully dissolved.
Drizzle 2 tablespoons of caramel sauce into the egg white mixture and gently fold it in with a spatula. Be careful not to deflate the egg whites.
Spoon the meringue mixture into the greased bundt pan, leveling out the surface with the back of a spoon.
Place the bundt pan into a deep baking dish. Fill the baking dish with hot water to create a water bath, so that it reaches halfway up the sides of the bundt pan.
Carefully transfer the baking dish to the preheated oven and bake the pudding for 25-30 minutes, or until it is set and slightly golden on top.
Turn off the oven, leaving the pudding inside with the door ajar for 10 minutes to prevent sudden temperature changes that may cause it to collapse.
Remove the bundt pan from the water bath and let the pudding cool completely to room temperature.
Loosen the edges of the pudding with a butter knife and gently invert it onto a serving plate.
Warm the caramel sauce slightly, then drizzle it generously over the pudding before serving.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 300.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
