Fatias de Tomar
Ingredients
- 24 egg yolks
- 1 kg sugar, divided (for the base and for the finishing syrup)
- water, for the syrup and water bath
Tracing back to the Convent of Santa Iria in Tomar, this dessert is almost absurd in its simplicity: nothing but egg yolks, beaten for a very long time, then set in a water bath until firm enough to slice like a cake. Like many Portuguese convent sweets, it began as a way to use up the yolks left over once egg whites were used to clarify wine. The finished slices are simmered briefly in a sugar syrup before serving.
Method
Beat the egg yolks thoroughly for about 20 minutes with an electric mixer (traditionally up to an hour by hand), until pale, thick and voluminous.
Pour the beaten yolks into a buttered mold.
Set the mold in a pan of already-boiling water (bain-marie) and steam for about 1 hour, keeping the water at a constant simmer, until the yolk mixture is fully set and firm.
Cool, unmold, and cut into finger-thick vertical slices (never horizontally).
Make a sugar syrup by dissolving sugar in water and simmering until syrupy.
Simmer the slices briefly in the hot syrup, turning once, until glazed, then serve.
