Molotof
Molotof is a classic Portuguese dessert featuring a light and airy baked meringue, often served with a rich caramel sauce. This elegant dish is surprisingly simple to prepare and makes a stunning presentation.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 246 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meringue
- 8 pcsegg white
- 150 ggranulated sugar
- 0.5 tsplemon juice
caramel
- 200 ggranulated sugar
- 60 mlwater
Equipment
baking mold · large bowl · serving plate · saucepan · electric mixer · oven
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 5 min
- 2
Grease a 20-22 cm (8-9 inch) round baking mold with butter and dust it lightly with flour, or line with parchment paper.
About 2 min
Cook’s note: A fluted bundt pan or a straight-sided soufflé dish also works well.
- 3
In a large, very clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
About 5 min
Cook’s note: Ensure the bowl and beaters are free of any grease to achieve good meringue.
- 4
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
About 5 min
Cook’s note: The sugar should be fully dissolved, and the meringue should be shiny.
- 5
Gently fold in the lemon juice into the meringue.
About 1 min
Cook’s note: The lemon juice helps stabilize the meringue.
- 6
Pour the meringue mixture into the prepared baking mold, smoothing the top.
About 1 min
- 7
Bake in the preheated oven for 20-25 minutes, or until the meringue is golden brown on top and firm to the touch.
About 25 min
Cook’s note: The exact baking time can vary, so keep an eye on it.
- 8
Turn off the oven and leave the Molotof inside with the door ajar for at least 30 minutes to cool down slowly and prevent it from collapsing.
About 30 min
Cook’s note: This slow cooling is crucial for maintaining the meringue's structure.
- 9
While the Molotof cools, prepare the caramel sauce. In a small saucepan, combine the granulated sugar and water.
About 2 min
- 10
Heat over medium heat without stirring until the sugar dissolves and the mixture begins to boil.
About 3 min
Cook’s note: Swirl the pan occasionally to ensure even cooking, but avoid stirring with a utensil.
- 11
Continue to cook until the caramel turns a deep amber color.
About 5 min
Cook’s note: Watch carefully as caramel can burn quickly; remove from heat as soon as it reaches the desired color.
- 12
Once cooled, carefully invert the Molotof onto a serving plate.
About 1 min
- 13
Pour the prepared caramel sauce over the Molotof just before serving.
About 1 min
Per serving
Nutrition
- Calories
- 245.8kcal
- Protein
- 4.4g
- Carbs
- 58.7g
- Fat
- 0g
- Fibre
- 0g
- Sugar
- 58.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Molotof loosely covered in the refrigerator.
Molotof is best served chilled or at room temperature; do not reheat.
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