Molotoff (Unique Portuguese Meringue Pudding) Recipe

Welcome to my kitchen! Today, I am excited to share with you a unique and delicious dessert recipe that has been a favorite in Portugal for generations – the Molotoff. This Portuguese meringue pudding is a dessert based on egg whites, sugar, and water that is baked in a water bath, achieving a light and airy texture that is sure to delight your taste buds.

The Molotoff, also known as Pudim Molotof or Molotov Pudding, is a version of the traditional Portuguese meringue dessert. There are various theories about the origin of this dessert, but what is certain is that it is a beloved classic in Portuguese cuisine.

What sets this dessert apart is the unique texture achieved by cooking it in a bain-marie or water bath. The result is soft clouds delicately sweet, topped with a caramel sauce that makes every bite a heavenly experience.

Whether you are a fan of meringue cookies or Portuguese desserts, this Molotoff recipe is sure to become a new favorite. So, let’s get started and learn how to make this delicious dessert!

Why You’ll Love This Recipe

Molotoff (Unique Portuguese Meringue Pudding)
Molotoff (Unique Portuguese Meringue Pudding)

If you’re a fan of light, airy, and delicately sweet desserts, then you’re going to fall head over heels for this unique Portuguese meringue pudding recipe, also known as Molotoff or Pudim Molotof. This dessert is a true showstopper and will leave your taste buds wanting more.

What’s not to love about a dessert that is made with only a few simple ingredients, yet yields a stunning and impressive result? The star of the show is the Portuguese meringue, which is made by whisking egg whites and sugar to create soft clouds that are then delicately piped into a pudding dish. Once cooked in a water bath, the meringue caramelizes to create a light and airy texture that is truly irresistible.

This dessert is not only delicious but also versatile. You can serve it on its own or with a drizzle of caramel sauce, making it a perfect dessert for any occasion. Plus, it’s easy to customize to suit your preferences. You can add flavorings such as vanilla or lemon zest to the meringue or even substitute the sugar for a natural sweetener like honey or maple syrup.

Another reason why you’ll love this recipe is that it’s a traditional Portuguese dessert that has been passed down for generations. It’s a dessert that is steeped in history and culture, and by making it, you’re keeping a small piece of Portuguese culinary heritage alive.

Overall, this dessert is a must-try for anyone who loves meringue, pudding, or just delicious desserts in general. It’s easy to make, versatile, and has a unique texture that is achieved through cooking in a bain-marie water bath. So why not give this Molotoff recipe a try and taste for yourself why it’s such a beloved dessert in Portugal and beyond?

Ingredient List

“Satisfy your sweet tooth with this heavenly Molotoff!”

Here are the ingredients you will need to make this unique Portuguese meringue pudding recipe:

For the pudding:

  • 8 egg whites
  • 2 cups of granulated white sugar
  • 1 cup of water

For the caramel sauce:

  • 1 cup of granulated white sugar
  • 1/2 cup of water

That’s it! With only a few ingredients, you can create this light and airy dessert that is sure to impress your guests. Make sure to use fresh egg whites for the best results.

The Recipe How-To

Now, let’s move on to the most exciting part of the recipe article: the how-to section. We will be making the Molotoff, a unique Portuguese meringue pudding that is sure to impress your guests.

Ingredient List

Before we begin, let’s gather all the ingredients that we need. You will need 6 egg whites, 2 cups of granulated white sugar, and 1 cup of water for the Portuguese meringue. For the caramel sauce, we need 1 cup of granulated white sugar and 1/2 cup of water.

Making the Portuguese Meringue

First, we need to make the Portuguese meringue. In a saucepan, combine 2 cups of granulated white sugar and 1 cup of water. Over medium heat, stir the mixture until the sugar dissolves. Then, let it boil for about 5-6 minutes until the syrup reaches the soft ball stage, which is about 235°F (112°C) on a candy thermometer.

While the syrup is boiling, whisk the 6 egg whites in an electric mixer until stiff peaks form. Once the syrup is ready, slowly pour it into the egg whites while whisking continuously. Keep whisking for about 10 minutes until the mixture becomes thick and glossy.

Making the Caramel Sauce

Next, let’s make the caramel sauce. In a saucepan, combine 1 cup of granulated white sugar and 1/2 cup of water. Over medium heat, stir the mixture until the sugar dissolves. Then, let it boil without stirring until it turns into a golden brown color. This should take about 10-12 minutes.

Assembling the Molotoff

Now, it’s time to assemble the Molotoff. Preheat the oven to 350°F (175°C). Pour the caramel sauce into a baking dish or a bundt pan. Then, pour the Portuguese meringue on top of the caramel sauce.

Place the baking dish or bundt pan into a larger baking dish. Fill the larger baking dish with hot water to create a water bath. This will help to ensure that the Molotoff cooks evenly and doesn’t crack.

Bake the Molotoff in the oven for about 45-50 minutes until the top is golden brown and the pudding is set. Once done, remove it from the oven and let it cool for about 10 minutes before serving.

Serving and Pairing

You can serve the Molotoff on its own or with a dollop of whipped cream. It also pairs well with a cup of coffee or tea.

Make-Ahead, Storing and Reheating

If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (

Substitutions and Variations

While the traditional Molotoff recipe is a classic and delicious dessert, there are plenty of ways to make it your own. Here are some substitutions and variations to try out:

– Flavored Meringue: Add a teaspoon of vanilla extract, almond extract, or even lemon juice to your meringue for a unique twist on the classic recipe.

– Caramel Sauce: Instead of drizzling your Molotoff with caramel, try making a rich caramel sauce to pour over the top. Simply heat sugar and water over medium heat until it turns amber in color, then whisk in heavy cream and butter until smooth.

– Chocolate: For a decadent twist, add some chocolate to your Molotoff. You can mix cocoa powder into your meringue, or melt some chocolate and drizzle it over the top.

– Fruit: Add some fresh fruit to your Molotoff for a burst of flavor. Try layering sliced strawberries, kiwi, or raspberries between the layers of meringue.

– Nutella: Spread a layer of Nutella between the layers of meringue for a rich and indulgent dessert.

– Coconut: Add some shredded coconut to your meringue for a tropical twist.

– Pistachio: Mix some finely chopped pistachios into your meringue for a nutty flavor and a pop of green color.

Remember to adjust the cooking time and temperature as needed depending on the substitutions and variations you choose. Don’t be afraid to get creative and experiment with different flavors and textures to make this classic dessert your own.

Serving and Pairing

Molotoff Portuguese Meringue Pudding is best served chilled, so make sure to refrigerate it for at least 2 hours before serving. You can serve it as it is or add a dollop of whipped cream on top. The soft clouds delicately sweet meringue caramel will melt in your mouth with every bite, making it a perfect dessert for any occasion.

To elevate the experience, you can serve it with a drizzle of caramel sauce or fresh fruit like berries, peaches, or mangoes. The tartness of the fruit complements the sweetness of the pudding and adds a burst of flavor. You can also pair it with a cup of coffee or tea, which will cut through the richness of the pudding and balance the flavors.

If you are feeling adventurous, you can also experiment with different toppings like chopped nuts, chocolate shavings, or even a sprinkle of sea salt to add a contrast of texture and flavor.

Molotoff Portuguese Meringue Pudding is a versatile dessert that can be served for any occasion, from a casual dinner party to a formal celebration. Its unique texture and flavor will impress your guests and leave them wanting more.

Make-Ahead, Storing and Reheating

One of the great things about Molotoff is that it can be made ahead of time and stored for a few days. In fact, the pudding tastes even better after a day or two in the refrigerator. The soft clouds of meringue delicately sweetened with caramel sauce meld together, creating a more flavorful and cohesive dessert.

To store Molotoff, cover tightly with plastic wrap or transfer to an airtight container and keep it in the refrigerator for up to three days. When you’re ready to serve, simply remove it from the fridge and let it come to room temperature for about 15-20 minutes before serving.

If you have leftovers, you can also reheat the pudding. To do so, preheat your oven to 350°F (180°C) and place the Molotoff on a baking sheet. Reheat for about 5-7 minutes or until the meringue is slightly browned and the pudding is heated through. Be careful not to overheat it or the meringue will collapse.

One tip for reheating is to place the Molotoff in a water bath to prevent it from drying out. Simply place the baking dish containing the pudding in a larger baking dish filled with hot water and reheat in the oven as directed above. The water bath will keep the pudding moist and airy, just like when it was freshly made.

Whether you’re making this dessert ahead of time, storing leftovers or reheating, Molotoff is a versatile dessert that can be enjoyed at any time. Just make sure to follow these tips and you’ll have a delicious dessert that will impress your guests every time.

Tips for Perfect Results

Achieving the perfect Molotoff can be a bit tricky, but with the right techniques and tips, you will be able to create soft and fluffy clouds delicately sweetened with caramel sauce. Here are some tips that will help you achieve the best results:

1. Beat the egg whites until stiff peaks form: Make sure to beat the egg whites until they form stiff peaks. This is crucial for creating the light and airy texture that makes Molotoff unique.

2. Gradually add sugar: When beating the egg whites, add the sugar gradually, one tablespoon at a time. This will help the sugar dissolve and prevent the meringue from collapsing.

3. Use a water bath: To prevent the pudding from cracking or burning on the bottom, cook it in a water bath. Place the pudding dish in a larger dish filled with water, and bake it in the oven. This will help the pudding cook evenly and gently.

4. Let it cool completely: After taking the Molotoff out of the oven, let it cool completely before removing it from the dish. This will help it set properly and prevent it from falling apart.

5. Serve with caramel sauce: Molotoff is traditionally served with caramel sauce. You can use store-bought caramel sauce or make your own by cooking sugar until it turns golden brown and adding cream.

By following these tips, you will be able to create the perfect Molotoff every time. Enjoy this delicious Portuguese dessert with your family and friends!


Now, let’s move on to the FAQ section of this unique Portuguese meringue pudding recipe. In this section, I will address some common questions and concerns that may arise while preparing this dessert. So, let’s dive in!

What is Molotov in Portuguese?

Molotof is a delectable dessert that originates from Portugal and is also referred to as Molotof Flan or Pudding, Egg White Pudding, Cloud Cake, or Egg White Cake. This sweet treat is a must-try for anyone with a sweet tooth.

What is the famous dessert in Portugal?

When it comes to Portuguese sweets, there’s no denying that Pastel de Nata reigns supreme. These delectable treats are simply irresistible, with their perfectly blistered and caramelized custard filling and perfectly flaky puff pastry crust. It’s a heavenly match that’s hard to resist.

What uses a lot of egg whites?

As an experienced chef, I have a collection of delightful dessert recipes that are sure to impress your guests. From light and airy meringue cookies swirled with jam to decadent double-chocolate French macarons, my recipes are perfect for any occasion. I also have a unique twist on classic desserts, such as minty Oreo meringue cookies and a sprinkle macaron “cake.” And for those who love a challenge, try your hand at making an Italian meringue or a chocolate soufflé. But if you’re looking for something light and refreshing, my berries and cream pavlova is a must-try. Whatever your dessert preference may be, I have a recipe that will satisfy your sweet tooth. So, grab your apron and let’s get started!

Keyword list: Meringue cookies, jam, yogurt marshmallows, double-chocolate French macarons, sprinkle macaron “cake,” chocolate soufflé, minty Oreo meringue cookies, berries and cream pavlova, Italian meringue, dessert recipes, sweet tooth.

Bottom Line

In conclusion, the Molotoff is a unique and delicious Portuguese meringue pudding that is definitely worth trying. With its soft, airy texture and delicately sweet flavor, it is the perfect dessert to impress your guests or satisfy your sweet tooth. The recipe is easy to follow, and with a few tips and substitutions, you can customize it to your liking. So why not give it a try and experience the magic of the Molotoff for yourself? Trust me, once you taste this amazing dessert, you’ll be hooked for life!

Molotoff (Unique Portuguese Meringue Pudding) Recipe

This is one of the most delicious puddings I have ever ate in my whole life, and what I love most about it is that it’s extremely easy! It does not require special techniques :o) The only thing tricky about it is removing it from it’s pan without breaking it… But after a while, you’ll end up developing your own little tricks. I hope that anyone that tries this recipe enjoys it as much as I do!

  • 5 -6 cups water
  • 12 egg whites (room temperature)
  • 12 tablespoons sugar (1 for each egg you are using)
  • 4 tablespoons caramel sauce
  • 2 cups caramel sauce
  1. Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
  2. Using the 2 cups of caramel sauce, grease a tube pan.
  3. To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
  4. Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
  5. (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
  6. Place the meringue into the caramel-greased tube pan.
  7. Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
  8. Place the tube pan inside the roaster over the boiling water and place it in your oven.
  9. Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
  10. Special Notes: Previously warming the oven may cause the meringue to brown quicker than it’s cooking time.
  11. Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn’t turn out as good as using only the caramel sauce.
  12. Enjoy!
< 60 Mins, Dessert, Easy, European, Healthy, Low Cholesterol, Low Protein, Oven, Portuguese

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