Natas do Céu (Heavenly Cream)

Ingredients

• 1 package of ‘Bolacha Maria’ cookies (about 16 cookies) can sub for Nabisco tea cookies
• 1 pint of heavy cream
• 6 eggs, separated
• 2 tbs water
• 1/2 cup sugar plus 2 tbsp
• 1 teaspoon milk
• Roll out the cookies into fine crumbs and set aside.

Directions

For the egg sweet topping

• In a small sauce pan, pour in 2 tablespoons of water and 1/4 cup of the sugar. Stir.
• Heat the sugar water until it forms a light threadlike syrup but do not boil or allow to become golden.
• In a small bowl, whisk the yolks with a teaspoon of the milk. Gradually, while still whisking, drizzle in the sugar syrup, incorporating it thoroughly into the yolks. Set aside.

For the white mousse

• Beat the cream with 1/4 cup sugar until peaks form and set aside.
• In a separate bowl, beat the egg whites, until foamy. Continue to beat on high speed while gradually incorporating 2 tablespoons of sugar.
• Beat until soft peaks form.
• Fold the egg whites into the cream until the egg whites are thoroughly incorporated.

To assemble

• Work in alternate layers starting on the bottom of glass bowl with the cookie crumbs. Pour a layer of cream followed by a layer of cookies until there’s no more left of both then ending with topping it all with the sweetened egg yolks.

Serves 6

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