The Polvito Uruguayo is made of meringue, cream, dulce de leche, and biscuit, and it is a very popular dessert in the Canary Islands.
▶The original recipe uses Suspiros de Moya, dried Canary meringues that are added crushed and ground. Hence, probably, the “powder”.
▶It is a reinterpretation of a Uruguayan dessert: the Principe Humberto dessert produced by the company of the same name Principe Humberto which, in turn, refers to a traditional recipe: the chaja which also included peaches and strawberries among its ingredients.
▶The Polivito Uruguayo was made for the first time by Susana Elisa Lanús who in the mid-eighties decided, with her husband, to leave their native Uruguay to help their son Alberto in the restaurant business in the Canary Islands.
▶▶The restaurant was called Novillo Precoz on Calle Portugal in Las Palmas de Gran Canaria and one day a customer who tasted the dessert said to Alberto: “If this is made with a white powder and a brown powder and you are Uruguayan… This is a Uruguayan powder!”
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 15 galletas Marías (plain biscuits)
- 2 tbsp butter (melted)
- 2 meringues
- 1 1/4 cups dulce de leche
- 2/3 cups whipping cream
Steps
Crumble the plain biscuits and mix them with the melted butter.
Whip the cream.
Powderize the meringues.
In each glass, layer with: biscuit base + dulce de leche + meringue + cream, in double layer, decorating with crushed meringue and biscuits.
FAQ
How to make Dulce de leche?
You can find the recipe HERE.
Can I buy ready-made Dulce de leche?
Yes, and it can also be purchased online: HERE.
Is Polvito Uruguayo a Uruguayan dessert?
It originates from a reinterpretation of a Uruguayan dessert called chaja.
What are the most suitable biscuits?
Those plain ones like galletas (biscotti) Marías.
