Massini – A Delicious Cream Dessert from Uruguay

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.