Description

This Portuguese cream dessert is a real treat! I like to make it when I have guests because it can be prepared wonderfully and looks great in the glasses. The combination of crispy cookie crumbs, creamy cream and light egg yolk cream is simply irresistible. It is a dessert that is not too sweet and gets a fresh note from the lemon zest. Perfect for a special occasion or just when you want to treat yourself. Be sure to try it!

Ingredients (8 ingredients)

30 piece Butter cookies round, Portuguese (Maria bolacha)

3 piece Egg(s)

10 tbsp Water

8 tbsp Sugar

1 Streifen Lemon peel

200 ml Cream

1 Pck. Vanilla sugar

1 Prise(n) Salt

Preparation (7 steps)

Prepare sugar water

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 10 tbsp of water, 5 tbsp of sugar and the strip of lemon zest to the mixing bowl and bring to a boil for 5 min./100°C/speed 1. Then remove the lemon zest and let the sugar water cool slightly.

300

Chop butter cookies

Thermomix® Setting

10 sec/Speed 5

Add the butter cookies to the mixing bowl and chop for 10 sec./speed 5. Set aside a few crumbs for decoration.

Prepare egg yolk cream

Thermomix® Setting

3 min/176°F/Speed 2 80

Separate the eggs. Place the egg yolks in a small bowl and whisk lightly. Stir some of the cooled sugar water into the egg yolks. Then add the egg yolks to the remaining sugar water in the mixing bowl and heat for 3 min./80°C/speed 2, stirring constantly. Let the egg yolk cream cool.

180

Whisk egg whites

Thermomix® Setting

3 min/Speed 3.5

Insert the butterfly. Add the egg whites and a pinch of salt to the mixing bowl and whisk until stiff for 3 min./speed 3.5. Transfer the egg whites.

180

Whip cream

Thermomix® Setting

2 min/Speed 3

Remove the butterfly. Add the cream, vanilla sugar and 3 tbsp of sugar to the mixing bowl and whip for 2 min./speed 3. Carefully fold the egg whites into the cream.

120

Layer dessert

Alternate layers of cookie crumbs (set aside some for decoration) and cream in dessert glasses or a large bowl. First place a layer of cookie crumbs on the bottom of the glasses or bowl, then layer alternately. Finally, top with the egg yolk cream. Garnish with remaining cookie crumbs.

Refrigerate

Refrigerate the dessert glasses or bowl with the dessert for at least 2 hours.

Finished cooking? Great! 🎉

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About this recipe

This Portuguese cream dessert, often called "Baba de Camelo" (Camel Drool), is a classic of Portuguese cuisine. The name may be a bit unusual, but it comes from the creamy, almost drool-like consistency of the egg yolk cream. I first tasted this dessert at a Portuguese friend's house and was immediately thrilled. Since then, it has been a firm fixture in my repertoire, especially when I need a dessert that is easy to prepare. The base of the dessert is the Portuguese butter cookies, "Maria bolacha". They are slightly less sweet and have a finer structure than German butter cookies. They are processed into crumbs and form the crispy base and intermediate layers. The sugar water prepared in the first step serves to lightly moisten the cookies and give them an extra sweetness. The lemon zest gives the whole thing a fresh, lemony note that harmonizes wonderfully with the sweetness. The egg yolk cream is the heart of the dessert. Here it is important to keep an eye on the temperature. The 80°C in the Thermomix® are ideal for thickening the egg yolk without curdling it. Make sure that the cream does not get too hot, otherwise it will become flaky. Slowly stirring the cooled sugar water into the egg yolk before heating helps to reduce the temperature difference and prevent curdling. The beaten egg whites provide an airy texture in the cream. It is important to fold it in carefully so that the cream does not collapse. For a vegetarian version, the recipe is suitable anyway. A vegan version is a bit more difficult, as eggs and cream have to be replaced. You could try replacing the cream with a plant-based whipped cream and using a vegan vanilla cream for the egg yolk cream, which is enriched with some turmeric for the color. Gluten-free cookies could be used instead of butter cookies. As a variation, you can add some cinnamon or cardamom to the dessert to give it a wintery note. A shot of port wine in the egg yolk cream is also a delicious addition. Serve the dessert well chilled. It goes perfectly with a cup of coffee or a glass of port wine. Fresh berries, such as raspberries or strawberries, are a nice addition and provide an extra kick of freshness. The dessert is easy to prepare. It can easily be prepared a day in advance and stored in the refrigerator. The cookie crumbs can also be crushed in advance. The dessert can be stored in the refrigerator for about 2-3 days. Be sure to cover it well so that it does not absorb any flavors from the refrigerator.