Papo de anjo

This traditional Portuguese dessert is made by beating hefty amounts of egg yolks with sugar and then baking the mixture until set. The cakes typically come in small, round shapes, and after baking, they are doused in a thick syrup that's usually enriched with orange or lemon zest, rum, vanilla, or cinnamon. Similar to other Portuguese sweets, papo de anjo also originated sometime in the 14th or 15th century as a conventual sweet—first prepared by nuns who had an abundance of egg yolks because they used egg whites to starch and iron their habits. The name papo de anjo roughly translates as angel’s double chin. The dessert is also popular in Brazil.