Bienmesabe

Biscuit

1. Preheat the oven to 350 F / 180 C.
2. Separate the eggs.
3. Beat the egg whites while gradually adding the sugar.
4. Continue beating, and add the rum and then the yolks, one by one.
5. Using a spatula, gently fold in the flour.
6. Pour the batter in a 10-inch (25 cm) diameter round cake pan.
7. Bake for about 35 minutes or until a toothpick inserted in the center comes out dry.
8. Unmold and set aside in a cool place.

Cream

1. Split the coconuts and remove the coconut water and flesh.
2. Filter the coconut water.
3. Pour the water and all the coconut flesh into a blender, add 2 cups (500 ml) of hot water.
4. Blend thoroughly, then sieve the mixture through a large cheesecloth to extract the coconut milk.
5. Pour the coconut milk in a large salad bowl and add the egg yolks.
6. Beat the mixture, add salt and set aside.
7. In a large non-stick pan, pour the sugar and remaining hot water, and bring to a boil. Cook on high heat without mixing to form a syrup until a thin thread is formed.
8. Turn off the heat and add the coconut milk and egg mixture. Beat vigorously, preferably with an electric mixer, until a cream forms.
9. Place the pan on a low heat again and stir until reaching boiling point.
10. Remove from the heat and let cool for 30 minutes.
11. Cut the biscuit into 3 thin slices.
12. Place the first slice of biscuit in the greased, removable springform round pan, and drizzle with a little sherry.
13. Spread a layer of coconut cream.
14. Place the second slice of biscuit on top, sprinkle with a little Sherry and pour the coconut cream over again.
15. Finally, place the third slice of biscuit on top, drizzle with remaining Sherry and add all remaining coconut cream.
16. Refrigerate immediately for 2 hours.

Meringue (after two hours in the refrigerator)

1. Add the egg whites and the salt into a bowl.
2. Breaking the whites: Beat them slowly at first to make them liquid.
3. Add about ⅓ cup (80 g) sugar and beat at a slightly higher speed for 1 minute to stiffen the whites.
4. Finally add the remaining sugar gradually and beat on medium speed for 4 to 5 minutes.
5. The meringue must be very smooth, and especially very dense.
6. Remove the biscuit from the refrigerator and unmold.
7. Apply the meringue gently with a pastry bag and a start tip and cover the bienmesabe entirely.
8. Refrigerate again for 4 hours before serving.