The Brazilian Deserts are derived from the Portuguese Cuisine, with many influences of the Africans and the colors and scents of the natural fruits of this beautiful country. The Indians, in fact, didn't have much influence in the Brazilian cuisine as far as deserts are concerned. However, the land generously offered many fruits such as mango, pineapple, avocado, guava, bananas, jack (fruit of the jack tree), jambo (variety of myrtle, fruit and tree), sapoti (mammee, tree and fruit), passion fruit, papaya, and so many others.

Below I have selected some recipes that are from the 19th century, and a few that are from the 18th century. Hope you enjoy them.

Arrow-root Delight (1740)

Ingredients:
1.1 pounds of arrow-root
1 cup of coconut milk
1/2 cup of cane sugar (or regular sugar)
1 tablespoon of butter
3 whole eggs
1 cup of your favorite jam


Frosting:
2 cups of cocoa powder
1 tablespoon of butter
1 cup of cane sugar (or regular sugar)
1 stick of vanilla


How to do:

Note: This used to be done in the last century, so it's not very easy to find cocoa and grind it to obtain the perfect ingredient for this recipe, but cocoa powder can do the same effect without loosing the special flavor.

In a medium pot, combine the cocoa powder, the cane sugar, the butter and the vanilla stick. Mix ingredients very well. Cook on low fire. After the frosting is bright and non-sticking to the bottom of the pan, remove from fire (don't forget to take out the vanilla stick also). While the frosting is still hot, dip the cookies filled with jam. Put them on a silver or porcelain plate and let them cool off. Serve with your favorite tea.

Cream Cookies

Ingredients:
2 cups of heavy cream
2 cups of fine tapioca powder
1 cup of flower
2 eggs
2 tablespoons of cane sugar (or regular sugar)
1 pinch of salt
cinnamon


How to do:

Combine all the ingredients in a large bowl. Make small cookies in different shapes. Place them on a cookie sheet and bake in pre-heated oven until slightly golden. Sprinkle some cinnamon on top. Serve with your favorite tea.

Delicious Baked Merengues

Ingredients:

15 egg white
2.2 pounds of cane sugar
lime rasps


How to do:

In a large bowl beat the egg whites until stiff. Little by little, add the cane sugar. Beat vigorously until it is consistent. Add the lime rasps. With the help of a tablespoon drop the mix on a cookie sheet. (you can make them in any size you desire, it will depend on which type of spoon you will use. For smaller merengue cookies use a teaspoon, etc.). Bake until slightly golden in pre-heated oven. Serve with either iced or hot tea.

Empress Thereza Christina's Cheese Muffin (1820)

Ingredients:
10 whole eggs
1 coconut (grinded)
1 saucer of grinded parmesan cheese
1.1 pound of cane sugar (or regular sugar)
2 tablespoons of butter


How to do:

In a large bowl combine all the ingredients. Put the mix in muffin baking cups. Bake until slightly golden. Serve with your favorite tea.

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