Doce de ovos is a sweet egg cream fromPortuguese cuisine made with egg yolks andsimple syrup. It is used as a filling for layeredsponge cakes, and can be used as a sweet topping for ice creams and other desserts likeNatas do Céu.[1] The cream must be prepared at low temperature or in abain marie to prevent the egg yolks coagulating.
It is a common component of products offered in Portuguesedoçaria confectionery stores.[2]
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