Meringue Pudding with Baba de Moça and Caramelized Damson Fruits

Beat the egg whites in a mixer until they become soft and fluffy

Add the sugar and beat for another 10 minutes or until stiff peaks form

Transfer to a 26cm diameter x 11cm height cake pan with a hole in the center, greased with butter and dusted with sugar

Bake in a moderate oven (180°C) preheated to 30 minutes or until golden brown

Remove from the oven and let it cool down

Dismantle and refrigerate for at least 2 hours before serving

Prepare the damsons

Fry the damsons in boiling water with 3 cups of sugar for 10 minutes

Drain and let it dry completely

In a small saucepan, combine the remaining sugar, water, and vinegar

Stir until dissolved

Cook over low heat without stirring for an additional 15 minutes or until the syrup thickens

Remove from the heat and let it stand for 2 minutes or until the syrup has cooled slightly

Dip the damsons in the syrup, remove with a fork, letting any excess caramel drizzle off, and arrange on a buttered plate. Reserve

Prepare the baba-de-moça

In a saucepan, combine the sugar, water, and egg yolks

Stir until dissolved

Cook over low heat without stirring for 12 minutes or until thickened

Remove from the heat and let it cool down

Sieve the eggs over the cooled syrup, pressing gently with a spoon

Add the coconut milk and cook over low heat, stirring constantly, for an additional 10 minutes or until thickened

Let it cool in a bowl

Pour the baba-de-moça into the center of the pudding, decorate with caramelized damson fruits, and serve.