Bienmesabe

-

Recipe

Jaén

Olive oil

Time: 40 minutes

Difficulty: Difícil

People: 6

Price: Cheap

Ingredients

250 gr. of sugar, half a liter of milk, 6 eggs, 8 tablespoons of sugar more for the yolks, 500 gr. of homemade muffins, Cointreau liqueur.

Preparation

The muffins are divided longitudinally into half-centimeter layers and spread out on the plate or tray that we are going to use, soaking them with the milk and liquor using a soup spoon.
The eggs are broken and the whites are separated from the yolks. We mount the whites until stiff with the quarter of sugar that we will add little by little.
In a little boiled milk we are cooking portions of the meringue that we have previously obtained, which we are removing with a rasera and we are placing them on the muffins, pressing slightly so that they are extended. With the 6 yolks, 8 tablespoons of sugar and a quarter of a liter of milk we make some custard in a bain-marie that we will then spread over the meringue that covers the layers of muffins. This is one of the oldest sweets in the traditional pastries of the Holy Week in Jaén.