1 tablespoon of butter
1 and 3/4 cups of sugar
12 egg whites
1 tablespoon of vanilla
1 teaspoon of cream of tartar
Yogurt and Vanilla Sauce:
1 and 3/4 cups of milk
1 tablespoon of vanilla
2 tablespoons of sugar
3 large egg yolks
1 small cup of natural yogurt (200g)
4 tablespoons of creamy pineapple
1 tablespoon of butter
1 and 3/4 cups of sugar
12 egg whites
1 tablespoon of vanilla
1 teaspoon of cream of tartar
Yogurt and Vanilla Sauce:
1 and 3/4 cups of milk
1 tablespoon of vanilla
2 tablespoons of sugar
3 large egg yolks
1 small cup of natural yogurt (200g)
4 tablespoons of creamy pineapple
Butter a 22cm x 6cm opening mold with butter
Sprinkle with 2 tablespoons of sugar
Incline the mold to coat it evenly with sugar
Preheat the oven to a low temperature (130°C)
Place the egg whites, vanilla, and cream of tartar in a bowl
Start beating the egg whites at low speed, gradually increasing the speed
Add the sugar, 1 tablespoon at a time, always increasing the mixer's speed
When you've added all the sugar, continue beating until it becomes bright and forms firm peaks
Spread the mixture in the prepared mold
Smooth the surface
Bake for about 1 hour, or until it puffs up and lightly browns
It will be set inside
Remove from the oven and let cool in the mold
While cooling, prepare the sauce
Heat the milk, vanilla, egg yolks, and sugar in a small pan over low heat, stirring constantly until it thickens slightly, covering the back of a spoon
Let cool and combine with yogurt, stirring well
Remove the pudding from the mold about 15 minutes before serving
Place on a plate
Surround with yogurt sauce and decorate with creamy pineapple slices, using a piping bag
Serve warm.
