Delicious Mostachón

Alejandra Cota
Travel to the beautiful state of Monterrey and try this rich strawberry mostachón; it’s easier than you think, and its flavor is spectacular. The combination of the salty cookies with the walnut, meringue, and strawberries will make you unable to stop eating it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 cups saltine crackers, Ritz type
  • 8 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla essence
  • 1 1/2 cups sugar
  • 3 cups walnuts, chopped
  • 2 packages cream cheese, 190 g each
  • 1 teaspoon vanilla essence
  • 3/4 cups sugar
  • 2 cups strawberries, in thick slices
Preparation
1h
50 mins
Low
  • Preheat the oven to 160°C.
  • In a bowl, use your hands to crumble the saltine crackers.
  • In a mixer, beat the egg whites and cream of tartar until stiff peaks form, add the vanilla, and gradually sprinkle in the sugar, beating until it looks shiny and forms peaks.
  • Gently fold in the cookies and walnuts. Pour into a 15 cm diameter baking ring lined with parchment paper and bake for 1 hour.
  • For the frosting, cream the cheese with the vanilla and sugar until the lumps are gone.
  • Spread the frosting over the mostachón, decorate with strawberries, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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