How to make a Uruguayan powder. The famous Canarian dessert step by step

For 6 € 2.1 /pers. 312 kcal/100g

The mixture of cream, dulce de leche , cookie and meringue are the ingredients to build an incredible dessert originating from the Canary Islands called polvito uruguayo . Although we tend to think by name that it has something to do with Uruguay, no fact has been found that links them.

The preparation of this famous dessert from Las Palmas de Gran de Canaria is simple and very fast since it only takes around 15 minutes . A dessert that was born in the Uruguayan grill « Novillo Precoz » and that is already part of Canarian gastronomy and cuisine. The mother of the Santos brothers arrived in Gran Canaria from Uruguay and invented the Novillo dessert, popularly known as polvito.

The original way of making it includes among its ingredients ” Suspiros de Moya “, which are dry Canarian meringues that are chopped or crushed and from which the powder is obtained.

Logically, and as with many other desserts , the ingredients can be adapted depending on each person’s palate. If you prefer to add more dulce de leche, you can do so; more cookie, you can do that too; more whipped cream, of course you can.

Preparation of the cookie base

1. The first step to make this dessert, we will add the Maria cookie to the bottom of the metal ring where we are going to assemble the powder. If you want it to be more homogeneous, you can crush the cookies until you get a powder.
2. If you have a food processor it will be faster, but it is not strictly necessary since you can mash them by putting them in a bag and mashing them with the help of a rolling pin. Then we will add the previously melted butter to the cookie, in a bowl, and we will mix everything perfectly. We reserve for final assembly.

Preparation of Uruguayan powder

1. On the other hand, we will whip the cream to cook with the sugar, we will help ourselves with some whisks, whether electric or manual. It must be very cold because, if not, we will not be able to assemble it and at the same time we will have to control it so that it does not end up cutting itself.
2. We will introduce the cream into a pastry bag and the dulce de leche into another . Next we will grind one of Moya’s sighs into powder and chop the other into pieces. If you don’t want to buy them, you can always make baked meringues at home , on the blog we explain how to make them.
3. We will assemble the Uruguayan powders at the base of the molds or metal rings, since in this case they are individual. We will add a layer of cookie or a whole Maria cookie, on top of this we will place one of dulce de leche and then another of meringue and another of whipped cream.
4. We repeat until there are two layers of each of the ingredients and on top we finish with a good layer of dulce de leche. The last thing will be to decorate with some pieces of meringue.
5. Before consuming it, we recommend that you put it in the refrigerator to consume it cold. Enjoy this wonderful dessert with your family and friends and sweeten your life with this sweet canary!