Dish

Papo de anjo

Papo de anjo is made by whisking egg yolks with sugar until they are light and fluffy. The mixture is then spooned into small molds and baked in the oven until they are golden brown. The resulting cakes are soft and spongy, with a slightly caramelized exterior. Papo de anjo is usually served cold and can be eaten plain or with a drizzle of honey or syrup.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Dessert

Origins and history

Papo de anjo has been a popular dessert in Portugal for centuries, and is believed to have originated in the convents and monasteries of the country. The dessert was traditionally made with egg yolks that were leftover from the production of wine, which was a common industry in Portugal.

Dietary considerations

Papo de anjo contains eggs, so it is not suitable for people with egg allergies. It is also high in sugar and calories, so it should be consumed in moderation.

Variations

There are many variations of papo de anjo, some of which use different types of sugar or add ingredients like cinnamon or lemon zest for extra flavor. Some recipes also call for the addition of cream or butter for a richer texture.

Presentation and garnishing

Papo de anjo can be presented on a plate or in a small bowl, garnished with a sprinkle of powdered sugar or a drizzle of honey. It is important to let the cakes cool completely before removing them from the molds to prevent them from falling apart.

Tips & Tricks

Whisking the egg yolks and sugar until they are light and fluffy is key to making a good papo de anjo. Be sure to use a hand mixer or stand mixer to achieve the right texture.

Side-dishes

Papo de anjo can be served on its own as a dessert, or alongside sweet treats like fruit or ice cream. It is also commonly served with a glass of port wine or a cup of coffee.