Molotov Pudding & Berry Sauce

Preheat oven to 180ºC (350ºF) and place a baking tray inside. Grease a tube pan and set aside.

In a standing mixer with a whisk attachment, whisk egg whites for 1 minute or until foamy. Then start adding sugar, 1 tablespoon at a time, giving it time to incorporate before the next addition.

Add glucose and whisk 2 minutes more. At this point, the whites should be bright and fairly consistent.

With the help of a spatula, place the meringue in the tube pan and pack tightly to eliminate all air pockets. When finished, bang with the pan on the bench and smooth the top.

Place in the oven and add hot water to the tray to create steam. Bake for 11 minutes, then turn off the oven and leave the Molotov in the oven with the door closed for 30 minutes. Then open oven door a little bit (place a cork or a wooden spoon to keep it ajar) and wait for it to cool.

Loosen the Molotov edges from the pan and unmold carefully.

For the sauce, place all the ingredients in a blender, Thermomix or food processor, and blend. If you prefer, you can pass the sauce through a sieve.

Pour sauce over Molotov only when serving. Until then, store the Molotov and sauce in the refrigerator.