Papo de anjo or papo-de-anjo, roughly translated as "angel's double chin", is a traditional Portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.

[1] Like fios de ovos and several other classical Portuguese sweets based on egg yolks, papo de anjo is believed to have been created by Portuguese nuns around the 14th or 15th centuries.

Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks.

The mixture is then poured into greased muffin forms (about 1/2 tablespoon each) and baked until they are firm but still without crust.

The pieces are then boiled lightly in the syrup, which may be flavored with rum, vanilla, or orange peel.