Ingredients
For the base
- 400 g evaporated milk
- 400 g condensed milk
- 2 egg yolks
For the meringue
- 4 egg whites
- double the weight from the egg whites in sugar
- 100 ml port wine
Optional
- cinnamon to garnish
Instructions
For the base
- Cook the milks on low heat stirring all the time with a spatula until you get coating consistency: you should be able to draw a line across the spatula without it getting covered again.
- Turn off the heat and add the egg yolks, mixing with a whisk really fast.
- Pass through a sieve and into the individual containers or in a large container.
- Once cooled to room temperature put in the fridge for at least 4 hours.
For the meringue
- Make a Swiss meringue: put the egg whites and sugar in a mixing bowl in a bain marie and mix every once in a while. Remove it from the heat once all the sugar has dissolved.
- Whip on high speed until the meringue comes to room temperature
- Add the port wine and mix.
- Put in a pastry bag and top the base with it. You can achieve the same texture as me by sticking the back of a spoon to the meringue and pulling up.
- Garnish with powdered cinnamon.
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