Huevo Chimbo

  1. Peruvian Huevo Chimbo Recipe
  2. How to Prepare Egg Chimbo
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Huevo Chimbo Recipe

Today I have to remember another dessert with a strange name that my grandmother used to prepare, the Chimbo Egg . Which is neither more nor less than a delicious and fluffy sponge cake with eggs soaked in honey or sugar syrup, perfect to accompany a piping hot coffee. Appetizing, right? Let's get it ready!

How to Prepare Egg Chimbo

Chimbo Egg Recipe
Chimbo Egg

The main ingredient of the Chimbo Egg is the egg yolk, with which we will create a soft and spongy sponge cake, which we will then soak in syrup, and although it is simple to prepare, the biggest job is to beat the yolks to the point necessary for the recipe, like this that our important helper will be the blender.

🔪 Prep Time40 minutes
🍲 Cook Time20 minutes
⏲️ Total Time1 hour
🍽️ Servings12 servings
🔥 Calories40 calories


For the mass:

  • 20 yolks
  • 2 egg whites
  • 2 tablespoons of cornstarch (cornstarch)
  • 1 teaspoon of baking powder
  • 1 tablespoon unsalted butter
  • 1/4 cup of aniseed (anise liqueur)

For the syrup:

  • 3 cups of white sugar
  • 1 1/2 cup of water
  • 1/2 cup of pisco
  • 3 cloves
  • 1 cinnamon stick

For the decoration:

  • 1/2 cup of blonde seedless raisins
  • 1/2 cup seedless black raisins
  • 1/4 cup port


  1. Before making the dough, grease the rectangular mold with butter, turn on the oven to medium heat and preheat to 350 °F (180 °C).
  2. In a container place the raisins, the port and leave to soak.
  3. Sift the cornstarch 3 times with the baking powder and set aside.
  4. Place the yolks and whites in the Pyrex bowl, with the mixer beat on medium speed until doubled in volume, forming a foamy mixture with a thick and firm consistency (about 15 to 20 minutes). It will be ready when, when you remove the whisk, you can form a ribbon or whirlpool with the mixture that does not dissolve.
  5. Once the “ribbon” point is reached, remove the whisk, add the cornstarch and mix in an enveloping manner with the spatula, at the end add the aniseed.
  6. Pour the batter into the mold, take it to the oven and let it bake for about 10 minutes. Once ready, turn off the heat and leave the mold in the oven with the door open.
  7. While we bake the dough, prepare the syrup.
  8. Place the sugar, water, cloves, cinnamon and pisco in the pot, mix with the wooden spoon and cook until it reaches the point of syrup (it should be a bit thick like honey, not as liquid).
  9. When the syrup is lukewarm, remove the mold from the oven and bathe the cake with half of it, let it rest for a few minutes until it is well absorbed.
  10. Add the raisins soaked in the port to the rest of the syrup and finish coating the cake. Let cool completely before serving.
Related:  Pollo a la Parrilla

Here we have 3 cooking tips for this dessert . Enjoy them!

Tips and tricks

  • For a better result we must make sure to completely separate the yolk from the white.
  • The secret to recognizing the exact point at which the yolks have the desired consistency is to test them with a fork: dip a fork into the mixture and when you lift it, let it come off forming a figure or letter and it must be held for a few seconds on the mixture. .
  • To find out if the dough is cooked, insert a toothpick into the dough and if it comes out clean and dry, it is ready.

Additional information

According to many expert publications, the Chimbo Egg is a fairly old dessert with Spanish roots, which is consumed throughout Latin America. Some say that its origin is in Peru, others say that in Mexico, the presentation and preparation is quite similar but with some variations in the recipe. For example, the incorporation of Pisco, a 100% Peruvian ingredient.

Focusing on Peru, history says that it comes from Trujillo (in the north of the country) back in the 16th century at the height of the colony.

Like so many other desserts of yesteryear, it was born in the kitchens of the convents of the time, run by Spanish mothers and attended by high-society ladies and their maids to learn the secrets of cooking and baking.

The story mentions that it was invented by the nuns to reuse the leftover yolks after preparing many other desserts that used only the egg white. The Chimbo Egg was very popular during the colony, it was considered a delicacy and therefore highly sought after.

Related:  Adobo de Pavita

They say that the sale of these desserts was the greatest economic income for the convents.

Don't forget to tell us about your experience. comment, rate and share the recipe with your friends and family on all social networks. Thanks!

To continue enriching your recipe book peruvian desserts , here some links:

  1. How to prepare a delicious Peruvian Rice Pudding
  2. Sweet and soft Alfajores recipe
  3. How to prepare Roasted Milk
  4. Nougat from Doña Pepa to lick your fingers
  5. Prepare Quinoa Picarones with Passion Fruit Sauce
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