06/02/2022
Ingredients
400g unsalted butter
3 gems
2 cans of condensed milk
1 and a half packets of cornstarch cookies (I use Tostine's)
chocolate sprinkles to decorate
enough milk to moisten the cookies
preparation mode
1. Take the Butter with the yolks to the mixer and, while beating, adding the condensed milk, form a consistent cream with a similar flavor until the whipped cream.
2. At the bottom of a refractory, place a layer of the cream. Moisten cookies, one by one and arranging them as a minimalist in the milk then over the cream. Leave a space between the cookies (approximately half a centimeter) so that the candy does not become mushy. Add another layer of cream and arrange another layer of cookies, so that the layer is perpendicular to the previous layer, and so on. What is different from serving to the position of the serving slices with cream. Finish the pie with the last layer of cream and decorate with the chocolate sprinkles. Place in the fridge to chill before serving.
3. Tips:
4. Replace the butter with unsalted Doriana (500g, at room temperature) and you have a great cream too.
5. You can replace the granulated with sliced chocolate or bonbons (Sonho de Valsa or whatever you prefer).
6. If you prefer, use Maria biscuits.
7. I've never tried it and don't intend to, but if you're afraid of raw egg yolks, remove them from the recipe but add a dessert spoon of cornstarch for consistency, just beat it together with the cream.