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.
The biscuits. Dip each biscuit into a mixture of 2 cups of milk and the chocolate. Put them on top of the cream.
The meringue plus cream. Beat the egg whites until they form peaks. Add the sugar by heaping spoonfuls and continue to beat until you have a shiny meringue. Add the cream and mix well. Put this mixture on top of the biscuits. Sprinkle chocolate on top, or use chocolate shavings to decorate it. If you can't find the cream where you live, then just leave it out entirely. Put the meringue on top of the biscuits and decorate the top. Refrigerate for several hours before serving. Serves 4-6, depending on whether you feel like a pig that day. One tends to eat more of this than of tiramisÃº, because it really is much lighter.
A wonderful dessert!
- 1 can sweetened condensed milk
- 1 packet champagne biscuits (or lady fingers, 7oz - you may not need all of them, you can save the leftovers to have with your cup of cafezinho or espresso)
- 1 can creme de leite (or Parmalat or a pint of creme fraiche - or leave it out entirely if you can't find either - put in the freezer for about half an hour before you use it)
- 3 separated eggs
- 4 cups milk
- vanilla (a few drops)
- 4 tablespoons chocolate nesquik (or Hershey cocoa, or a mixture of both)
- 4 tablespoons sugar
Pave From Bahia, Brazil is a community recipe submitted by Nicodemos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.