Meringue, cream, dulce de leche and cookie: these are the four pillars of the powder. A very popular dessert in the Canary Islandswhich is also called Uruguayan powder. Its relationship with Uruguay is not clear, beyond the use of dulce de leche, although -as with many other recipes- there are several speculations. But we won’t go into it.
It is a dessert awfully easy to prepare and that does not take more than 15 minutes to be ready. The original recipe uses Suspiros de Moya, some dry Canarian meringues that are incorporated between crushed and chopped. Hence, probably, the “powder”.
Be that as it may, this versatile recipe can be adapt to taste of each. What do you like a lot about cookies? So you make that layer thicker. That sweet drives you crazy? So you add sugar to the whipped cream layer. What do you prefer otherwise? So use a little dulce de leche or add a little yogurt to the cream. There are many options, you just have to find yours.
Crush the cookies until turn them into dust. We can do it with a food processor or by putting them in a bag and hitting them with a rolling pin or similar. Add the melted butter and milk to the cookie powder and mix well. We booked.
We mount the cream with some rods, electric or manual. must be very cold so that it mounts well and you have to be careful not to overdo it so that it does not cut. Put the whipped cream in a pastry bag and do the same with the dulce de leche.
We spray one of the Moya’s sighs (dry meringue) and chop the other. We mount the powders covering the base of five cups with a layer of biscuit, one of dulce de leche, one of powdered meringue and one of whipped cream.
We repeat the operation to obtain two layers of each ingredient. Finally we add a few chopped moya sighs and that’s it. Reserve in the fridge until ready to eat.
With what to accompany the Canarian or Uruguayan powder
As a dessert for a special meal, the dust It is perfect if we serve it in small portions. It is quite sweet, so accompanying it with a coffee that balances it is a good option. How would you serve it?
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