The king of desserts: Oblíž prst – a fluffy cocoa dessert with a delicate cream and meringue recept

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  • Easy to prepare
  • 20 portions
  • 90 minutes
Jan, 16. 12. 2025

Oblíž prst is one of the most popular layered desserts that have appeared on festive tables for decades. The combination of a moist cocoa batter, delicate egg-yolk cream and rich egg-white meringue creates a dessert that certainly lives up to its name. It is ideal for celebrations, holidays and ordinary days when you want to make something special. (for a 30 × 40 cm sheet, approx. 20 servings)

For 20 portions

Ingredients

Cocoa batter:

Cream:

Egg-white meringue:

Finishing:

Preparation procedure

  • Cocoa batter: Whip the egg whites with a pinch of salt into stiff peaks. Gradually whisk in the sugar, then add the yolks one at a time and finally the water. Mix the flour with the cocoa and baking powder and gently fold into the egg-white mixture. Spread the batter on a baking tray lined with baking paper. Bake at 180 °C for about 20–25 minutes. Let cool and peel off the paper.
  • Egg-yolk cream: Pour the milk into a pot, add the egg yolks, sugar, vanilla sugar and plain flour. Mix well with a whisk and cook over low heat until a thick porridge forms. Cover with cling film directly on the surface and let cool. Whip the butter and gradually beat in the cold egg-yolk base.
  • Egg-white meringue: Whip the egg whites, sugar and lemon juice over a bain-marie. The bowl must not touch the water. Whip until a thick and stable foam forms.
  • Assembling the dessert: Spread the egg-yolk cream over the cooled cocoa base. Spoon the warm egg-white meringue on top and smooth. Sprinkle the entire surface with grated chocolate.
  • Chilling: Place the dessert in the refrigerator for at least two hours. Then cut into squares with a sharp knife.

Preparation time

Total time: 1 hour 30 minutes + at least 2 hours chilling

Number of servings

From one tray you will make approximately 20 servings.

Conclusion

Oblíž prst is rightly considered the king among desserts. A moist cocoa base, silky cream and airy sweet meringue form an irresistible whole that few can resist. The dessert is ideal for holidays, celebrations and a Sunday coffee get-together. Once chilled it holds a beautiful shape and slices well, making it suitable for candy boxes or a festive table. Be sure to save this recipe — you’ll be happy to return to it.

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