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Authentic Dom Rodrigo Recipe
Algarve, Portugal
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
These colorful, pyramid-shaped packets hide in their insides a super-sweet dessert ball consisting of a gooey almond-egg yolk mixture wrapped in fios de ovos, a traditional Portuguese dessert of thin egg threads. The preparation is quite a simple one. The egg threads are made first, while the egg yolk and almond mixture is made after, which are then both left to cool before the dessert is to be assembled. Once cooled, a certain amount of the egg yolk and almond mixture is enclosed in egg threads and rolled into a ball that is then wrapped in, typically a colorful, aluminum foil, so it resembles a pyramid.
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Cooking tips
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sugar syrup
Sugar syrup is the ingredient needed in making the almond and egg mixture. You can use the leftover sugar syrup from frying the egg threads or make a fresh batch, in which case you should combine one part water to five parts sugar and melt them over medium heat while constantly stirring.
Dom Rodrigo
PREP 10min
COOK 5min
READY IN 15min
This recipe is adapted from the YT channel Mon Amie. To learn how to make fios de ovos, look for the tip on how to make egg threads. We suggest you use the sugar syrup leftover from frying the egg threads, but in case you do not have it, make the sugar syrup by mixing 20 ml of water with 100g of sugar and boiling then until a syrupy consistency. Also, for frying the balls you've assembled, you can use the sugar syrup leftover from frying the egg threads.
Ingredients
125g fios de ovos (egg threads)
2 egg yolks
30g ground almonds
50 ml sugar syrup (20 ml of water and 100g sugar)
1 tsp cinnamon
Preparation
Step 1/5
Add the eggs, the almonds, the sugar syrup, and the cinnamon to a medium-sized saucepan, then cook, while constantly stirring, over low heat until thickened.
Step 2/5
Then, transfer the almond mixture to a new bowl and wait until it cools before you proceed to the next step.
Step 3/5
Place a handful of egg threads in the palm of your hand, put a small amount of the almond mixture on top, and wrap the egg threads around it. You should end up with four balls.
Step 4/5
Fry the balls in sugar syrup until browned on the outside. Alternatively, you can skip this step and leave them as is.
Step 5/5
Place each ball on a square of aluminum foil lined with grease paper, then wrap the foil, so it resembles a pyramid.
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