Molotoff Unique Portuguese Meringue Pudding
Indulge in the delicate elegance of Molotoff, a unique Portuguese meringue pudding that promises to be the star of your dessert table. Crafted from just a handful of ingredients—fluffy egg whites, rich caramel sauce, and granulated sugar—this show-stopping treat is as light as air yet bursting with flavor. Perfected through the gentle art of water bath baking, Molotoff achieves its signature airy texture, while a glossy caramel glaze adds a luxurious, sweet finish. Ideal for gatherings or as a refined after-dinner dessert, this recipe pairs beautifully with whipped cream or an extra drizzle of caramel. With its stunning Bundt-shaped presentation and irresistible melt-in-your-mouth bite, Molotoff proves simplicity can be utterly extraordinary.
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Recipe Information
Ingredients
- 8 large Egg whites
- 160 grams Granulated sugar
- 100 grams Caramel sauce
- 1 tablespoon Water
- 1 teaspoon Butter
Instructions
Preheat your oven to 180°C (355°F). Prepare a Bundt pan by greasing it with butter to prevent sticking and set it aside.
In a large mixing bowl, beat the egg whites with an electric mixer or stand mixer until they form soft peaks.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. The mixture should become glossy and form stiff peaks. Take your time during this step to ensure the sugar dissolves completely.
Once the egg whites are ready, gently fold in 4 tablespoons of the caramel sauce. Use a spatula to incorporate it evenly, being careful not to deflate the meringue.
Transfer the meringue mixture to the prepared Bundt pan, smoothing out the top with a spatula to ensure even cooking.
Fill a large roasting pan halfway with boiling water to create a water bath, then carefully place the Bundt pan in the roasting pan. This will help the dessert cook gently and maintain its light texture.
Bake in the preheated oven for approximately 30-35 minutes. The Molotoff should look lightly golden on top and feel firm to the touch.
Once baked, turn off the oven and leave the door slightly ajar. Let the Molotoff cool inside the oven for about 10 minutes. This will help prevent the meringue from collapsing.
Carefully remove the Bundt pan from the water bath and let it cool to room temperature before inverting it onto a serving plate.
Drizzle the remaining caramel sauce (thinned with 1 tablespoon of water if necessary) over the Molotoff as a glaze.
Slice and serve this delicate dessert immediately. Enjoy your Molotoff with a drizzle of extra caramel or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 210.4 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 491 mg | 10% | |
*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.
