Pudim Molotov – Portuguese Meringue dessert

1. Whisk egg whites until stiff.
2. Add castor sugar slowly to the whisked egg whites one tablespoon at a time.
3. Melt and caramelise the 375 ml of granulated sugar in a heavy based pot or pan.
4. Pour approximately a cup of the liquid caramelised sugar into a Bundt pan, and rotate the Bundt pan to coat the sides with the caramelized sugar.
5. Pour the remaining liquid caramel into the meringue mixture in a slow stream with the mixer running. (optional)
6. Spoon the meringue mixture into the Bundt pan coated with caramel taking care not to leave large air pockets between meringue scoops and smooth the top.
7. Place a roasting pan into an oven preheated to 180°C. The roasting pan must not be too close to the top element or else the meringue will burn. Fill the roasting pan with boiling water and then place the Bundt pan into the roasting pan. Bake the meringue for 20 minutes.
8. Switch the oven off and leave the meringue to cool in the oven.
9. Remove from the oven and cool in the fridge overnight. The dessert will shrink as it cools.
10. To make the sweet egg cream, place water in a pot with the water and lemon rind and warm over medium heat.
11. Add the sugar into the pot and allow the sugar to dissolve without stirring vigorously.
12. Boil gently for a few minutes.
13. Remove the lemon rind from the syrup and allow the syrup to cool for about 10 minutes.
14. Whisk the egg yolks in a bowl.
15. Slowly add the warm syrup to the egg yolks in a thin stream while whisking vigorously.
16. Place the egg cream back into the pot and cook further over a low heat until it is thick and coats the back of a spoon. Be sure to continue stirring to prevent lumps from forming.
17. The egg cream can be poured through a sieve to remove any small lumps.
18. Unmould the meringue into a large serving dish which can accommodate the meringue dessert and the caramel sauce.
19. Serve with sweet egg cream and toasted almond flakes. (optional)
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