Torta de Mojicón Cubierta con Crema: Meringue-Topped Bread Pudding

Mojicón cake covered with cream, Colombian recipe

Torta de Mojicón Cubierta con Crema is the upgraded, elegant version of the traditional sweet bread pudding we just prepared. By adding a luscious, stabilized meringue topping, you easily transform a rustic, comforting bake into a visually appealing dessert.

The secret to this simple recipe is whipping the egg whites over a gentle double boiler (baño María) with a pinch of cream of tartar. This technique creates a glossy, safe-to-eat meringue that perfectly blankets the rich guava and vanilla base.

Mojicón cake covered with cream, Colombian recipe

Torta de Mojicón Cubierta con Crema (Meringue-Topped Bread Pudding)

An elegant upgrade to the classic dessert! A baked sweet bread pudding topped with a glossy, stabilized Swiss meringue.

Pin Receta

Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert / Sweets

Cuisine Colombian, Latin American

Servings 8 people

Ingredients

1 Prepared sweet bread pudding (Torta de mojicón)
4 Egg whites
4 tablespoons Refined sugar
1 pinch Cream of tartar

Instructions

Base preparation: The very first step for this recipe is to have your sweet bread pudding (torta de mojicón) completely baked and resting in its mold.
Whip the whites: Place the 4 egg whites into a heatproof bowl and add the pinch of cream of tartar. Place the bowl over a pot of gently simmering water (creating a double boiler or baño María) and begin whisking continuously until the whites form stiff peaks (punto de nieve).
Sweeten the meringue: Once the egg whites hold their firm shape, gradually add the 4 tablespoons of refined sugar, little by little. Continue whisking over the heat until the mixture becomes a glossy, thick, and smooth cream.
Top and serve: Remove the meringue from the heat. Using a spatula, generously spread the prepared cream all over the top of your baked torta de mojicón. You can create decorative swirls with the spatula before slicing and serving!

Notes

Meringue Safety: Whisking the egg whites over a double boiler gently cooks them through the steam’s heat, making this topping completely safe to consume without needing to return the dessert to the oven.
Texture Contrast: The extremely light, airy texture of the meringue provides a very pleasant physical contrast to the dense, heavy, and moist nature of the soaked bread pudding base.