Papo-de-anjo

Overview of Papo-de-anjo:

```

Papo-de-anjo Resources
Latest articles Most recent articles Ongoing trials	Wikipedia

Papo-de-anjo is a traditional Portuguese dessert made primarily from egg yolks and sugar syrup. The name translates to "angel's double chin" in English, which is a playful reference to the dessert's rich and indulgent nature.

History

Papo-de-anjo is believed to have originated in the convents of Portugal during the Middle Ages. The nuns would use egg whites for starching clothes and, not wanting to waste the yolks, they developed a variety of desserts using them, one of which is Papo-de-anjo.

Preparation

The preparation of Papo-de-anjo involves beating egg yolks until they are light and fluffy. The yolks are then baked in a moderate oven until they are lightly browned. After baking, the egg yolks are soaked in a sugar syrup flavored with a touch of cinnamon or vanilla.

Serving

Papo-de-anjo is typically served in small, bite-sized pieces. It is often served at room temperature and can be enjoyed as a dessert after a meal or as a sweet snack throughout the day.

See also

• List of Portuguese desserts
• Portuguese cuisine

References

External links

• [Recipe for Papo-de-anjo]

```

This article includes internal links to related topics, such as Portuguese cuisine, cinnamon, and vanilla. It also includes an infobox for quick reference, a history section, a preparation section, a serving section, and a see also section for related topics. The references and external links sections are included for further reading and resources.