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Mango Canonigo

by Pauline De Mesa
Dessert | April 3, 2019

Discover this super light yet rich Spanish dessert

*Makes 2 loaf pans

Ingredients :

8 servings
For Caramel
1.5 cup Sugar
0.33 cup Water
Butter, for greasing
For Meringue
12 Egg whites, from large eggs
1.5 tsp Cream of tartar
1.5 cup Sugar
2 tsp Vanilla extract
For Custard Sauce
370 mL Evaporated milk
6 Egg yolks, from large eggs
0.5 cup Sugar
0.25 cup Cointreau

Procedures :

for Caramel Sauce

  • 1
    Combine the sugar and water in a saucepan over medium heat until sugar is dissolved.
  • 2
    Increase the heat to medium high and bring to a boil. Gently stir or swirl pan occasionally and cook until the sugar begins to turn into a light amber color. Remove from the fire and wait until the color changes to dark amber. Set aside to cool.
  • 3
    Butter the bottom and sides of the loaf pans (8½ x 4½ x 2½ inches in size or 5 cups in volume). Pour the caramel into the loaf pans. Make sure to evenly coat the bottom of the pan. Set aside.

for Meringue

  • 1
    Preheat the oven to 355°F.
  • 2
    Using an electric mixer, whisk the egg whites on medium speed until it foams. Increase the speed to medium-high and add the cream of tartar. Whisk until soft peaks form.
  • 3
    Add a tablespoon of sugar at a time and continue to whisk until it is thick and glossy. Fold in the vanilla extract.
  • 4
    Fill the loaf pans with the meringue. Tap gently to remove air pockets and evenly smoothen it using a spatula.
  • 5
    Set the loaf pans in a roasting pan and fill the roasting pan with hot water, until it reaches halfway up the loaf pans.
  • 6
    Bake for 40 minutes. Halfway through the cooking time, check the meringue. If the top is getting too dark, change oven settings to remove heat source from the top.
  • 7
    When done, remove the loaf pan from the oven and transfer on to a wire rack to completely cool. Set aside.

for Custard Sauce

  • 1
    Combine the evaporated milk, egg yolks, and sugar in a heatproof bowl and whisk until they are well-incorporated. Set bowl over a pot with simmering water.
  • 2
    Stir continuously until the mixture reaches 180°F or if it’s thick enough to coat the back of the spoon. Switch off fire and mix in Cointreau and continue to stir for 2 minutes in a bain marie to allow the alcohol to evaporate. Transfer bowl to an ice bath.
  • 3
    To serve: In a quick but careful manner, flip over the loaf pan on a plate or platter that’s wide enough to catch the caramel on top of the pan. Layer with thinly sliced fruits like mangoes. Serve with custard sauce on the side.