6 eggs
1 cup of sugar
3/4 cup of port wine
3/4 cup of orange juice
1 cup of heavy cream
1.25 kg of fresh or candied pÃssalos
lime juice
6 eggs
1 cup of sugar
3/4 cup of port wine
3/4 cup of orange juice
1 cup of heavy cream
1.25 kg of fresh or candied pÃssalos
lime juice
Beat the eggs until they froth
Add the sugar and continue beating until it thickens and turns pale yellow
Add the port wine and orange juice
Place in a warm water bath, stirring constantly, until it thickens
Let it cool and refrigerate
Whip the heavy cream into meringue
Add to the egg mixture when chilled
A little before serving, if using fresh pÃssalos, soak them in lime juice
Cut into sticks
Reserve some for garnish and add the rest to the cream
If using candied pÃssalos, rinse and add to the cream
Serve 8 portions.
