Carolina (pastry)

The Carolina is a typical pastry of Bilbao, Spain.

It consists of a miniature pastry crust filled with custard and topped with a meringue cone.

Typically, the cone has a coating of sweet egg yolk glaze and dark chocolate.

The Marchioness of Parabere included a recipe for the Carolina in her first book, Confitería y Repostería, in 1930.

In the book, she says the Carolina was invented by a pastry chef from Bilbao.