Huevo chimbo o Tajadón | Sandra Plevisani

Today I'm sharing a dessert with a rich history: Tajadón, also known as Huevo Chimbo, a traditional Peruvian recipe that has been prepared since the viceroyalty era. Many people confuse it with Huevos a la Nieve (Snow Eggs), but they are completely different desserts. While Huevos a la Nieve is made with egg whites, Huevo Chimbo features the yolks, which give it its characteristic soft and delicate texture. Let's make this classic of our pastry tradition together! INGREDIENTS 20 egg yolks at room temperature (LA CALERA brand) 2 egg whites at room temperature (LA CALERA brand) 2 tablespoons cornstarch 1 teaspoon baking powder (FRATELLO brand) 1/4 cup anise liqueur 3 cups white sugar (DULFINA brand) 1 1/2 cups water 1/2 cup pisco 1/2 cup golden raisins 1/2 cup dark raisins 1/4 cup port wine 1/4 cup sliced ​​almonds It's that easy to prepare this delicious Tajadón or Huevo Chimbo, one of those old-fashioned desserts that's worth continuing to share and enjoy with family. If you liked the recipe, don't forget to give it a "Like," subscribe to the channel, and tell me in the comments if you've ever tried it or if you also confused it with Huevos a la Nieve (Snow Eggs). See you in the next recipe!