Sopa Boracho
Ingredients
Vino de anis, quantity as desired
White mamon or sponge cake, cut into two-inch squares
Halea de Piña (pineapple jam)
1 cut white sugar
1/2 cup water
2 egg whites
Limon sutil (lemon juice)
Instructions
Pour the vino over the mamon or cake squares. Leave overnight to soak well.
The following day, spread halea de piña between the squares. Set aside.
Combine the sugar and the water. Boil until the sugar is fully dissolved and has become a crystal-clear syrup. Beat the egg whites and pour the syrup slowly in. Add the lemon juice. Beat well until the merengue forms peaks, then pour over the mamon or cake squares. Chill and serve.
