Sopa borracha,postre típico de Veracruz! Mary Camacho

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Non-alcoholic extract provides flavor without alcohol.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a tart flavor, while sultanas are often less expensive.

Prepare the syrup by combining 2 cups of water, 1 cinnamon stick, and 1 cup of sugar in a pot over heat.

Cook until it forms a light syrup and the cinnamon releases its flavor, then turn off the heat and leave the cinnamon stick in the syrup.

Add 1 cup of Jerez wine to the syrup and mix well.

Arrange the marquesote pieces in a baking dish, ensuring the bottom is well covered.

Pour the syrup over the marquesote, ensuring it is well soaked.

Add a layer of coconut candy on top of the soaked marquesote.

For a second layer, add more marquesote on top, ensuring it is also well soaked with syrup.

Prepare the Swiss meringue by placing 4 egg whites and 1 cup of sugar in a heatproof bowl over a pot of simmering water (bain-marie).

Stir constantly until the sugar crystals dissolve, then start beating the mixture.

Add the juice of half a lemon to help stabilize the meringue.

Continue beating until the mixture forms stiff peaks, about 3 minutes, while keeping it over the heat.

Remove from heat but continue beating until the meringue is fully mounted and glossy.

Transfer the meringue to a piping bag with a star tip (or use a spoon) and pipe it over the dessert as desired.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Bake the dessert for approximately 10-15 minutes until the meringue is golden brown, checking for doneness.

Let the dessert cool slightly before refrigerating it to serve cold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens