Typical sweets

The typical sweets of La Palma are something you cannot miss when visiting the island. In addition to its natural beauty and cultural richness, La Palma is also home to exquisite delicacies, among which its almonds stand out. These nuts, mainly cultivated in the Puntagorda area, are appreciated for their taste and quality, forming an integral part of the local gastronomy. Here are the typical sweets of La Palma that you can savor on this charming island.

bienmesabe recipe

Bienmesabe is one of the best typical sweets of La Palma and a Gastronomic Pride of the Canary Islands

It is a delicious almond sweet, free from artificial colors or preservatives, delighting with its soft, granulated, and thick texture. Its origin traces back to the culinary traditions of southern Spain, brought to the Canaries during the Castilian conquest in the 15th century. Although nowadays found in various islands of the archipelago, such as Lanzarote, Tenerife, and La Gomera, it’s in La Palma where the bienmesabe is most traditional, thanks to Matilde Arroyo (1926-2014), a baker from La Palma known as the “mother of bienmesabe.”

The recipe for Canarian bienmesabe is easy to prepare, taking about 40 minutes in total, including 10 minutes of preparation and 30 minutes of cooking. Essential ingredients include almonds, sugar, egg yolks, mineral water, lemon zest, and cinnamon.

This Canarian dessert is a perfect accompaniment for many desserts, such as flans and ice creams. You can add it to nougat cakes and almond pies or serve it alongside cookies and toast as if it were a delicious jam.

Dive into the authentic Canarian culinary experience with our recipe for the delicious Bienmesabe, a delight you can recreate at home

The procedure requires the following ingredients:

  • 125 grams of ground almond
  • 125 grams of sugar
  • 250 milliliters of water
  • 2 eggs
  • 1/2 lemon
  • 1 teaspoon of cinnamon powder First, separate the yolks from the whites, setting aside the former. Then, zest half a lemon.

To make the syrup, heat a saucepan with sugar and water on the stove. After heating, add cinnamon and lemon zest, cooking the mixture for about 5 minutes. Next, add the almond and stir until the preparation begins to thicken.

The next step is to remove the mixture from the heat and let it cool to room temperature. Once this temperature is reached, add the yolks and mix evenly. The mixture is then reheated over low heat for about 5 minutes. Finally, remove from heat and allow it to cool.

The presentation of the Canarian bienmesabe is done by spreading it on toast, cookies, or little biscuits, providing an authentic and delicious culinary experience. Likewise, you can serve bienmesabe spread on a slice of bread or as filling for a sweet crepe, adding an additional dimension to the tasting of this traditional Canarian dish.

Prince Albert dessert: A Canarian Dessert with Unique History and Taste in La Palma

prince alberto dessert

This unique Canarian dessert has origins and a history dating back to the 1950s, created by the famous baker from La Palma, Matilde Arroyo Felipe. The name “Prince Albert” has two possible explanations: the first is that it was created in honor of Prince Albert’s visit to the island; the second suggests that the name was chosen because of its delicious taste, comparing it to the prince’s beauty.

Originally from La Palma, this dessert is enjoyed cold and has a texture similar to mousse. Its main ingredients include chocolate, sugar, coffee, eggs, hazelnuts, and almonds.

In summary, Prince Albert is a delicious and unique dessert from La Palma, with a fascinating history and a mix of exquisite ingredients. Don’t miss it on your next visit to the Canary Islands!

Discover how to prepare the iconic Príncipe Alberto from La Palma in the comfort of your home with this detailed recipe

The preparation of the dessert named Prince Albert, although not intrinsically complex, demands meticulous attention to the exact proportions of its components and requires careful observation at each stage of its making.

The recipe involves two distinct sets of ingredients, one intended for the base of the dessert and another that makes up the mousse.

The necessary elements for the dessert base are:

  • 2 eggs.
  • 200 ml of coffee.
  • 30 g of cocoa powder.
  • 80 g of sugar.
  • 80 g of flour. On the other hand, the components that make up the mousse are:
  • 3 eggs.
  • 100 g of melting chocolate.
  • 60 g of butter.
  • 80 g of sugar.
  • 50 g of hazelnuts.
  • 50 g of almonds. It is essential to strictly follow these indications to achieve an optimal result in the culmination of the Prince Albert dessert, ensuring a satisfactory and quality gastronomic experience.

Procedure for Preparing Prince Albert Dessert

To ensure that this emblematic Canarian dessert achieves the excellence that characterized Matilde’s culinary creations, it is essential to carefully follow the following steps:

Instructions for Base Preparation:

In a bowl, vigorously beat 2 eggs with sugar for about 10 minutes, preferably using a whisk mixer to give the mixture a fluffier texture. Then, add the cocoa powder and flour until a homogeneous mixture is achieved. Preheat the oven to 180 °C and pour the mixture into an oven-appropriate mold, with a thickness of between one and one and a half centimeters. Insert the mixture into the oven once it reaches the desired temperature and bake for about 10 minutes. Once the base baking is finished, remove it and add the coffee. Let it rest separately.

Steps to Create the Mousse:

Roast the hazelnuts and almonds at a temperature of 200 °C for about 8 minutes. Once toasted, remove from heat and let them cool before removing the shells. Crush them into tiny fragments and set them aside. Separate the yolks from the whites of the 3 eggs. Add sugar to the yolks and beat them, then set them aside. Melt the chocolate and butter in a bowl using a double boiler, and once a melted consistency is achieved, add the yolk and sugar mixture, mixing evenly. Beat the whites until stiff peaks form and add the aforementioned previous mixture along with a portion of the crushed nuts. Mix until a homogeneous mass is obtained. Finally, deposit the mousse on the cake base and spread the rest of the crushed nuts on top. It’s essential to refrigerate the dessert for at least 6 hours before serving, ensuring it’s presented at an appropriately cold temperature. Undoubtedly, this native Canarian dessert stands as a delight worthy of satisfying the most exquisite tastes.

Typical Sweets of La Palma: Unforgettable Flavors to Take Home

In La Palma, there is a variety of traditional sweets that you can find in supermarkets and souvenir shops, such as almond cheese and almond cookies from La Palma.

In particular, the Almond Cheese is a traditional dessert from La Palma, perfect for those with a sweet tooth, as it combines equal parts of almonds and sugar. This nutritious treat doesn’t require refrigeration for preservation and is notable for using La Palma almonds, known for their smoothness and sweetness in pastries.

The main ingredients of the almond cheese include sugar, ground almonds, egg yolks, lemon zest, and powdered cinnamon.

In conclusion, the traditional sweets from La Palma, like the almond cheese, offer unique and irresistible flavors. Don’t miss out on tasting these delicacies on your next visit to this charming Canary Island and take them home as a keepsake.


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