Bienmesabe (Coconut Cream Delight)
Bienmesabe, which translates to 'it tastes good to me,' is an exquisite dessert I discovered during my research into Latin American cuisine. This layered coconut cream cake with sponge cake, rum, and topped with fluffy meringue and cinnamon is pure indulgence. Its name is a testament to its deliciousness! I fell in love with this recipe after tasting it for the first time.
This recipe breaks down the classic Bienmesabe into manageable parts: a rich coconut cream, a simple syrup for soaking, and a stable Italian meringue. Precision is key, especially for the cream and meringue, so have your kitchen scale and thermometer ready!
18Ingredients
- 0 Coconut Cream
- 800 ml Full-fat coconut milk(Two 400ml cans)
- 185 g Egg yolks(From approx. 10 large eggs. Save the whites for the meringue!)
- 250 g Granulated sugar
- 25 g Cornstarch
- 2 g Salt(A pinch)
- 0 Soaking Syrup
- 240 ml Water
- 150 g Granulated sugar
- 30 ml Dark rum or brandy (optional)
- 0 Italian Meringue
- 150 g Egg whites(From approx. 5 large eggs, at room temperature)
- 300 g Granulated sugar
- 80 ml Water
- 2 g Cream of tartar(1/4 tsp)
- 0 Assembly
- 200 g Ladyfingers or sponge cake
- 5 g Ground cinnamon(For dusting)
Nutrition Facts
Instructions
Make the Coconut Cream: In a bowl, whisk together the egg yolks, 250g sugar, cornstarch, and salt until pale and smooth. Set aside.
In a medium saucepan, heat the 800ml of coconut milk over medium heat until it just begins to simmer (small bubbles form at the edges). Do not let it boil.
Temper the eggs: Very slowly, pour about 200ml of the hot coconut milk into the egg yolk mixture while whisking constantly. Once incorporated, pour the tempered egg mixture back into the saucepan with the rest of the coconut milk.
Cook the cream over medium-low heat, whisking constantly, for 8-10 minutes until it thickens enough to coat the back of a spoon. The consistency should be like a thick pudding. Using a thermometer, ensure it reaches 82°C (180°F) but does not exceed 85°C (185°F) to avoid curdling. Remove from heat, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool completely.
Make the Soaking Syrup: In a small saucepan, combine 240ml water and 150g sugar. Bring to a boil, stirring until the sugar dissolves completely. Simmer for 2 minutes. Remove from heat and stir in the rum or brandy, if using. Let it cool.
Make the Italian Meringue: In a clean, dry bowl of a stand mixer fitted with the whisk attachment, place the 150g of egg whites and cream of tartar. Do not start whisking yet. In a small saucepan, combine 300g sugar and 80ml water. Heat over medium-high heat, without stirring, until the syrup reaches exactly 118°C (245°F) on a candy thermometer (soft-ball stage).
When the syrup reaches about 110°C (230°F), start whisking the egg whites on medium-high speed until they form soft peaks. Once the syrup reaches 118°C (245°F), immediately remove it from the heat. With the mixer running on low speed, pour the hot syrup in a very thin, steady stream down the side of the bowl. Be careful to avoid the whisk. Once all the syrup is added, increase the speed to high and whip for 10-12 minutes, until the meringue is thick, glossy, and the outside of the bowl is cool to the touch.
Assemble the Dessert: In a 20x20 cm (8x8 inch) glass dish or individual serving glasses, arrange a single layer of ladyfingers. Brush them generously with the soaking syrup. Spread half of the cooled coconut cream evenly over the ladyfingers. Add another layer of syrup-soaked ladyfingers, followed by the remaining coconut cream.
Top with the Italian meringue, creating decorative swirls or peaks with a spatula. Dust generously with ground cinnamon. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Chef's Tip
To prevent your egg yolks from scrambling when making the cream, temper them properly. Whisk the hot coconut milk mixture into the yolks very slowly, one ladle at a time, before returning the entire mixture to the pot. This gently raises their temperature.
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Bienmesabe (Coconut Cream Delight)
Ingredients
Coconut Cream
- Coconut Cream
- 800 ml Full-fat coconut milk (Two 400ml cans)
- 185 g Egg yolks (From approx. 10 large eggs. Save the whites for the meringue!)
- 250 g Granulated sugar
- 25 g Cornstarch
- 2 g Salt (A pinch)
Soaking Syrup
- Soaking Syrup
- 240 ml Water
- 150 g Granulated sugar
- 30 ml Dark rum or brandy (optional)
Italian Meringue
- Italian Meringue
- 150 g Egg whites (From approx. 5 large eggs, at room temperature)
- 300 g Granulated sugar
- 80 ml Water
- 2 g Cream of tartar (1/4 tsp)
Assembly
- Assembly
- 200 g Ladyfingers or sponge cake
- 5 g Ground cinnamon (For dusting)
Instructions
- Make the Coconut Cream: In a bowl, whisk together the egg yolks, 250g sugar, cornstarch, and salt until pale and smooth. Set aside.
- In a medium saucepan, heat the 800ml of coconut milk over medium heat until it just begins to simmer (small bubbles form at the edges). Do not let it boil.
- Temper the eggs: Very slowly, pour about 200ml of the hot coconut milk into the egg yolk mixture while whisking constantly. Once incorporated, pour the tempered egg mixture back into the saucepan with the rest of the coconut milk.
- Cook the cream over medium-low heat, whisking constantly, for 8-10 minutes until it thickens enough to coat the back of a spoon. The consistency should be like a thick pudding. Using a thermometer, ensure it reaches 82°C (180°F) but does not exceed 85°C (185°F) to avoid curdling. Remove from heat, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool completely.
- Make the Soaking Syrup: In a small saucepan, combine 240ml water and 150g sugar. Bring to a boil, stirring until the sugar dissolves completely. Simmer for 2 minutes. Remove from heat and stir in the rum or brandy, if using. Let it cool.
- Make the Italian Meringue: In a clean, dry bowl of a stand mixer fitted with the whisk attachment, place the 150g of egg whites and cream of tartar. Do not start whisking yet. In a small saucepan, combine 300g sugar and 80ml water. Heat over medium-high heat, without stirring, until the syrup reaches exactly 118°C (245°F) on a candy thermometer (soft-ball stage).
- When the syrup reaches about 110°C (230°F), start whisking the egg whites on medium-high speed until they form soft peaks. Once the syrup reaches 118°C (245°F), immediately remove it from the heat. With the mixer running on low speed, pour the hot syrup in a very thin, steady stream down the side of the bowl. Be careful to avoid the whisk. Once all the syrup is added, increase the speed to high and whip for 10-12 minutes, until the meringue is thick, glossy, and the outside of the bowl is cool to the touch.
- Assemble the Dessert: In a 20x20 cm (8x8 inch) glass dish or individual serving glasses, arrange a single layer of ladyfingers. Brush them generously with the soaking syrup. Spread half of the cooled coconut cream evenly over the ladyfingers. Add another layer of syrup-soaked ladyfingers, followed by the remaining coconut cream.
- Top with the Italian meringue, creating decorative swirls or peaks with a spatula. Dust generously with ground cinnamon. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
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