Massini – A Delicious Cream Dessert from Uruguay

Massini – today I am going to introduce a delicious dessert from Uruguay to you. Imagine two thin layers of sponge cake which sandwich together a whipping cream filling. This is then topped off with a custard layer, which has a caramelized sugar top. Of course any Uruguayan is proud of this famous dessert. It is said that the Spanish immigrant Pedro Carrera invented this dessert in 1951. He opened the pastry shop Carrera in the capital Montevideo and served this dessert. To the present day you can buy a Massini dessert at the pastry shop, yet the pastry shop usually spells it with only one S. Of course the dessert made it to the Uruguayan show Masterchef and has been popular outside of the country as well. I have to admit though that I had not managed to eat this dessert until the present day. For anyone who loves a dessert with light sponge cake and whipping cream, this dessert is for you.

Mind you, Massini has to be made in advance as it has to chill in the fridge for a few hours. I personally love cakes that can be made in advance as it gives you time to prepare. However, I am not going to lie, this dessert requires quite a bit of time as it contains three parts (sponge cake, whipped filling and custard topping), plus you will need to caramelize the sugar on the top. But if you are up for the challenge, you are going to be rewarded a delicious treat. Yes, you will need to follow a  few steps and it doesn’t hurt if you have used your oven for cakes before. But I hope I can interest you in this Uruguayan treat, let’s put on our aprons and give this a go!

Credit: Slightly adapted from Oswaldo Gross (in Spanisch on Instagram)

Massini - Cream Dessert from Uruguay

Serves: About 8 large or 10 smaller slices8 große oder 10 kleine Stücke
Prep Time: 40min Cooking Time: 20min Total Time: 1hr

Massini - this cream dessert from Uruguay sandwiches a thick layer of cream and meringue between to sponge cakes. The top is caramelized egg yolks and reminds me a bit of crème brûlée.


  • Sponge
  • 4 eggs
  • 60 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of honey
  • 60 grams of all-purpose flour

  • Filling
  • 100 grams of regular sugar
  • 3 tablespoons of water
  • 4 egg whites
  • 300 grams of heavy cream
  • 6 sheets or 10 grams of gelatine

  • Top Layer
  • 4 egg yolks
  • 1 tablespoon of cornstarch
  • 70 grams of regular sugar
  • Optional: 2 tablespoons of cognac or other alcohol
  • Icing sugar



For the sponge divide the egg yolks from the egg whites into two large bowls. Add 30 grams of sugar each to egg yolks and whites. Add vanilla extract and honey to the egg yolks, weigh the flour into a small bowl. Line a baking sheet with parchment paper, then preheat oven to 190 degrees Celsius.


First beat the egg whites with a pinch of salt until soft peaks form only beat until you have a matte batter. Without cleaning your mixer, beat the egg yolks for a few minutes until paler and thicker in consistency. Sieve the flour on top of the egg yolks and add one third of the beaten egg whites. Combine and add the egg whites in two more turns. Spread the batter evenly on the baking sheet and bake for about 10 minutes. The honey will make this sponge darker than normal. Take out the oven and take off parchment paper immediately, it may help to spray the parchment paper with a bit of water if it doesn't peel off. Let cool. We will divide this sponge into two rectangles vertically, so this does not require for it to be cut horizontally.


For the filling first heat the sugar with the water until it boils rapidly. Meanwhile beat the egg whites with a pinch of salt until soft peaks form, then add the hot sugar syrup on high speed to the mix and beat until you have a stiff and cool meringue. Set aside. Take aside a few spoons of heavy cream and beat the rest until stiff. Then heat the heavy cream you set aside and dissolve the gelatine in it. If you are using sheets of gelatine, you first need to water them in cold water for five minutes before adding to the warm heavy cream. Combine the gelatine with the meringue and whipping cream and fold everything until homogeneous. Cool until further use.


Cut the sponge in half so that you have two rectangles of about 20x15cm. Prepare a casserole of that side by lining with cling paper. Place one sponge rectangle on it, then spread the filling evenly and cover with the second sponge rectangle. Cool for at least an hour or overnight in the fridge. Once you are making the top layer, flip upside down on a cutting board or similar and remove cling paper.


For the top layer combine all ingredients in a pot, which can be used in a waterbath. Cook on a waterbath for about 5-7 minutes while constantly whisking. It should become paler and thicker in consistency. Then spread as a top layer on the massini. Let cool and chill again in the fridge.


Shortly before serving dust with icing sugar and torch. I like to cut away at tiny bit on all sides so that you can properly see all layers. Then divide into 9 equal rectangles and serve.

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  • Reply
    Wednesday April 17th, 2024 at 10:22 AM

    Hallo. Das Rezept scheint toll zu sein -bevor ich es jedoch zubereite, muss ich etwas klären: Bäckt man den Biscuit-Teig so dünn wie für eine Roulade, oder wird der Biscuit dicker gebacken und dann horizontal in Platten geschnitten? Wie dick soll die Boden- und Deckplatte denn sein?

    • Reply
      Wednesday April 17th, 2024 at 11:23 AM

      Hi Kitty, dünn wie eine Roulade, es ist nur eine Schicht. Du verteilst den Teig komplett auf dem Blech, der wird NICHT nochmal horizontal durchgeschnitten. Und dann schneidest du diese eine gebackene Schicht vertikal in der Mitte durch, damit du Boden und Deckel für später hast. Ich werde es im Rezept nochmal abändern und hoffentlich klarer formulieren. Melde dich gerne, ob es geklappt hat! Grüße, Jenny

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