Monday, October 19, 2020
Home Baked Canonigo


For this year’s first KCC theme we’re supposed to prepare or cook something that would answer this question: “What Filipino dish (savoury or sweet) would you like to have on your birthday?”

Making ube chiffon cake came to my mind easily, I love that cake and I have never tried making it but (due to lack of time and thought ) I wasn’t able to buy ingredients for it, plus I’m not very sure if I can make it successfully with my oven missing its door so I had to try something more simple with less ingredients; that way if ever it fails, it won’t be too much of a waste of time, money and energy ;). After browsing Filipino cookbooks, I thought Canonigo would be perfect to make- it seemed easy and very doable to me, it  will be a breeze (or so I thought..haha).

Canonigo is a Filipino-Spanish meringue dessert very similar to French Ille Flottant ( floating island) the only difference that I see is that Canonigo is bake whole and has caramel sauce. I’ve been wanting to try this too for the longest time but since my husband is not a fan of meringue (he said it was like eating air,), I kept postponing it.

Well, I finally did it last night.. ( it was very last minute but I didn’t want to miss another KCC posting–I missed 2 already including last month’s 🙁 I’m really hoping to get back into regular blogging ( my apology to my blog friends who I haven’t have time to visit lately ) wasn’t perfect, my canonigo; far from perfect actually hehehe; the meringue that I put in the loaf pan collapsed and the caramel was overcooked; good thing I only made it in small loaf pans so I have some leftover meringue that I baked free form and without a pan ala Ille Flottant.

This is very good, though the sauce is just too rich for me; a little goes a long way here


looks and taste like a deconstructed Brazo de Mercedes..yummy!


5 from 1 vote
Course: Dessert, Sweets, Sweets and Desserts
Cuisine: Spanish
Keyword: brazo de mercedes, custard sauce, egg white recipe, floating island, meringue, meringue dessert
Servings: 4 people
Author: Olive
Canonigo is a Filipino-Spanish meringue dessert very similar to French Ille Flottant ( floating island) the only difference that I see is that Canonigo is bake whole and has caramel sauce.
Print Recipe Pin Recipe

Ingredients (click ingredient to buy it)






  • Preheat oven to 325F degrees.
  • Caramelize sugar in a heavy saucepan over low heat, then pour into 2 loaf pans.
  • Grease the sides of the pan.
  • Set aside.


  • Put egg whites in the bowl of the mixer and beat to soft peaks stage on high speed then gradually add sugar.
  • Beat until stiff peaks form.
  • Pour into the prepared loaf pans and bake in baine marie (put loaf pans into a baking pan then fill pan halfways with hot water).
  • Bake for 30-40 minutes.
  • Let cool for a few minutess before inverting into a serving platter.


  • Combine all ingredients for the custard sauce in a heavy saucepan and cook over medium heat, stirring constantly until thick.
  • Add rum, vanilla and butter / margerine.
  • Pour over meringue.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

Have a nice day!! 🙂


Most Popular

Sukiyaki (すき焼き)

I know Sukiyaki,  the song- a beautiful, sentimental song translated from a popular Japanese song but I had no idea what a sukiyaki dish...

♥ Tiramisu!♥

I remember an episode of Friends when Joey invited his friends over to his family's house for dinner and Tiramisu was served for dessert;...

Mojo Potatoes

I love mojo potatoes from Shakey's and this is my homemade version of it.  It's not an exact recipe, add more or less of...

Simple Steamed Bread Pudding

This bread pudding is not the kind that you serve with sauce or eat with a dessert spoon or fork;  it's the kind that...

Recent Comments