Layered cookie cake

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Ingredients

1 can of sweetened condensed milk

1 package of champagne biscuits or lady fingers

1 can of creme de leite or pint of creme fraiche

3 eggs, separated

4 cups of milk

A few drops of vanilla

4 tbsp of chocolate powder

4 tbsp of sugar

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Chef Photos

Pave – Brazil

Serves 4-6

Directions

First layer:

1. The cream. In a heavy saucepan, mix condensed milk, 3 egg yolks, 2 cups of milk and a few drops of vanilla (to taste). Cook over low heat, stirring constantly until it simmers. Pour into 8 in. serving dish and let cool completely.

Second layer: The biscuits

2. Dip each biscuit into a mixture of 2 cups of milk and the chocolate. Put them on top of the cream.

Third layer: The meringue plus cream

3. Beat the eggs whites until they form peaks.

4. Add the sugar by heaping spoonfuls and continue to beat until you have a shiny meringue.

5. Add the cream and mix well. Put this mixture on top of the biscuits.

6. Sprinkle chocolate on top, or use chocolate shavings to decorate it.

7. Put the meringue on top of the biscuits and decorate the top. Refrigerate for several hours before serving.

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