It is called Molotov pudding, and it is an egg white pudding of Portuguese origins that I happened to taste in the north of Portugal, between two rectangles of puff pastry as a diplomat or alone, while this simple variant is found both in Portugal and in Brazil : with a light syrup which is the only modification made to the recipe, we will have a dessert of about 95 calories per serving (one eighth of the whole dessert) .
Before you ask me: there is no substitute for sugar in the recipe. If you want you can avoid butter, saving about 20 calories per serving, but being a very delicate pudding, I do not recommend it unless you are a test tube cook and have a 100% non-stick container.

ALBUM PUDDING OR MOLOTOV PUDDING:
250 g of egg whites (or 8 egg whites)
125 g of granulated sugar
grated lemon peel or lime
20 g of butter for the mold
pinch of salt
Materials needed: a pudding mold with a capacity of 1.5 liters
For the light syrup (to be made instead of caramel):
125 gr of strawberries or currants + juice of half a lemon + sweetener of your choice + 1/4 glass of water

Procedure : melt the butter and oil our pudding mold well.
In a bowl, whip the egg whites with a pinch of salt. After they are quite firm, add a spoonful of sugar, and continue to whisk and incorporate the sugar until the end, then add the lemon or lime zest. Spoon the mixture into the mold, leveling it well.
Cook in a bain-marie (therefore the mold should be placed in a container full of water) at 200 g for 20 minutes, until the pudding is golden. Allow to cool completely and gently unmold onto a serving dish. Now prepare the syrup: blend the currant with the sugar, lemon, sweetener and up to 1/4 glass of water. Pour the mixture into a saucepan, bring to a boil, stirring constantly and turn off at the first boil. Cool well in a bowl and pour a spoonful over your portion of pudding.