Bienmesabe Venezolano

Name: Bienmesabe Venezolano
Yield: 2 servings
Cuisine: Venezuelan
Ingredients: 300g sponge cake or ladyfingers; 2 cups coconut milk; 1 cup sugar; 4 eggs, separated; 1/4 cup sweet sherry or dessert wine; Ground cinnamon, to dust

Bienmesabe/bee-EN-meh-SAH-beh/

Also known as: Bienmesabe, Venezuelan Coconut Sponge Dessert

About this dish

Layers of sponge soaked in sweet coconut cream with sherry, topped with meringue and cinnamon.

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Ingredients

🍰300g sponge cake or ladyfingers

🥥2 cups coconut milk

🍬1 cup sugar

🥚4 eggs, separated

🍷1/4 cup sweet sherry or dessert wine

🌿Ground cinnamon, to dust

Method

Serves 2

Simmer the coconut milk with 3/4 cup of the sugar until slightly reduced.

Whisk a little of the hot coconut milk into the egg yolks, then return to the pan and stir over low heat until it thickens to a custard. Cool.

Slice the sponge and brush with sherry. Layer it in a dish with the coconut cream, finishing with cream.

Whisk the egg whites with the remaining sugar to a glossy meringue and spread it over the top.

Dust with cinnamon and chill for several hours before serving.

✓ What Makes it Authentic

Venezuela's bienmesabe ('tastes good to me') is a coconut dessert quite different from the Spanish almond sweet of the same name; it is a classic of Venezuelan Christmas and family celebrations.

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