Cinnamon-Infused Tres Leches with Torched Meringue and Berries

Method

1. In a small saucepan, warm the evaporated milk, cream and cinnamon stick over medium-low heat for 4 min, until steam rises at the edges; do not let it boil. Take it off the heat, cover and leave to steep for 20 minutes, then stir in the condensed milk and vanilla and let it cool. Leave the cinnamon stick in.

   Add in this stepEvaporated milk 85 mlDouble or whipping cream 50 mlCinnamon stick 1Sweetened condensed milk 65 mlVanilla extract ½ tsp

   medium-low heat

2. Preheat the oven to 175 °C. Use a little of the butter to grease a 15×12 cm baking dish and line the base with baking paper; melt the rest and let it cool until just warm. Separate the eggs.

   Add in this stepButter 3.6 g

   oven

3. Beat the whites with the salt until foamy, then add the sugar in 3 additions and beat for 4 min to a glossy, firm meringue. On low speed, beat in the yolks one at a time. Stir the milk into the melted butter, pour it down the side of the bowl and mix just a few turns.

   Add in this stepEggs (for the sponge) 2Salt 1 pinchSugar (for the sponge) 65 gWhole milk 15 mlButter 14 g

4. Sift the flour and baking powder over in 3 additions, folding gently with a spatula, then pour into the dish and level. Bake in the oven for 20 min, until a skewer comes out clean, then cool for 15 minutes.

   Add in this stepPlain (all-purpose) flour 45 gBaking powder ½ tsp

   oven

5. Poke the warm cake all over with a skewer every 1 cm, right to the bottom. Lift out the cinnamon stick and pour the milk over slowly in 3 rounds, starting at the edges. Cover and refrigerate for at least 4 h, ideally overnight.

6. Meringue: put the meringue sugar and water in a small saucepan over medium heat and stir until dissolved, then boil without stirring for about 4 min, until a cooking thermometer reads 118 °C. When the syrup reaches about 110 °C, start whipping the whites to soft peaks. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl, then keep whipping for 5 min, until the bowl feels only lukewarm and the meringue is thick and glossy. The syrup is extremely hot: keep hands and children clear.

   Add in this stepSugar (for the meringue syrup) 50 gWater (for the syrup) 15 mlEgg whites (for the meringue) 1

   medium heat

7. Pile the meringue onto the cold cake and pull it into peaks with the back of a spoon. Toast the tips with a kitchen torch until golden brown, then scatter with halved strawberries and a dusting of cinnamon. No torch? Slide the dish under a hot oven grill for 1 to 2 minutes and do not walk away.

   Add in this stepStrawberries 80 gGround cinnamon 1 pinch