Desert:
Dom Rodrigo
Dom Rodrigo is a traditional dessert from the city of Lagos.

Dom Rodrigo sweets have been served in three ways: in the form of sweets, in porcelain or glass bowls, which are then eaten with a spoon, and wrapped in metallic paper, in silver or coloured tones.

Ingredients (for 6 portions)

For the base:

• 6 egg yolks

• 100 g sugar

• 100 g ground almonds

1 teaspoon cinnamon powder

For egg threads:

• 6 egg yolks (additional)

• 250 ml water

• 200 g sugar

For decoration:

• Coloured metallic paper (silver, gold or other)

• Thin ribbons (optional)

Directions

1. In a saucepan over a low heat, add and mix the 6 egg yolks, sugar and ground almonds. Stir constantly with a wooden spoon until the mixture is thick and smooth. Then add in the cinnamon powder and stir again. Remove from the heat and let stand to cool.

2. To prepare the egg threads, in a saucepan, bring the water and sugar to the boil to make a syrup (about 3-4 minutes after boiling). Pour 6 egg yolks through a fine sieve. Drizzle the yolk mixture into the boiling syrup, stirring with a fork to form filaments. Remove the egg threads with a skimmer and let stand to cool on a plate.

3. Putting it all together. Divide the almond paste into equal portions. Shape each into a small ball. Wrap a portion with a generous amount of egg threads, arranging them around to cover the entire surface.

4. Finishing up. Cut out squares of coloured metallic paper. Wrap the Dom Rodrigo’s in paper, forming a small pouch. You can even tie the ends with a thin ribbon for decoration.