Papo-de-anjo

or  , roughly translated as "angel's double chin", is a traditional Portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.  The name is typically pronounced  or  in Portugal,  or  in Brazil.

Like fios de ovos and several other classical Portuguese sweets based on egg yolks, papo de anjo is believed to have been created by Portuguese nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks.<ref>Marina Alves (2008), Dos deuses. Online article, Jornal da Pampulha, Belo Horizonte, accessed on July 5, 2009.</ref>

According to most recipes, the yolks must be whipped until they swell to double their original volume. Some recipes also call for egg whites (1--2 whites for each 10 yolks), beaten separately to stiff peaks consistency and gently mixed into the yolks.  The mixture is then poured into greased muffin forms (about 1/2 tablespoon each) and baked until they are firm but still without crust.  The pieces are then boiled lightly in the syrup, which may be flavored with rum, vanilla, or orange peel.O Estado de S. Paulo (daily newspaper), recipe for Papo de Anjo. Online version  at newspaper's site, accessed on July 5, 2009.George Erdosh (2003), Rare finds - Enjoy this South American food tour. Better Nutrition magazine, Vol. 65, issue 4 (April 2003), pages 36–38. ISSN 0405-668X. Online version accessed on July 5, 2009.

See also
 Quindim, another Brazilian dessert based on egg yolks
 Zabaione'', a similar Italian dish
 List of Brazilian sweets and desserts

References

Category:Portuguese desserts
Category:Brazilian desserts
Category:Egg dishes