Brazilian Vanilla Cream Cake with Chocolate Sauce

Name: Brazilian Vanilla Cream Cake with Chocolate Sauce
Prep time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Brésilienne
Ingredients: For the vanilla cream:; 1 can sweetened condensed milk (14 oz / 395 g); 2 cans whole milk (same measure as condensed milk can); 3 egg yolks dissolved in a little milk and strained; 1 heaping tablespoon cornstarch; A few drops of vanilla extract (optional); For the chocolate sauce:; 2 cups whole milk; 1 teaspoon cornstarch; ½ cup unsweetened cocoa powder; 4 tablespoons sugar; For the meringue topping:; 3 egg whites; 6 tablespoons sugar; 7 oz (200 g) heavy cream (whey-free); 7 oz (200 g) butter cookies or shortbread

By Marie Lefebvre · Updated October 12, 2026

A beloved Brazilian layered dessert featuring silky vanilla cream, chocolate-dipped cookies, and a cloud-like meringue topping. Incredibly easy to make ahead, it tastes even better served well-chilled the next day.

Prep⏱️ 45 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

For the vanilla cream:
1 can sweetened condensed milk (14 oz / 395 g)
2 cans whole milk (same measure as condensed milk can)
3 egg yolks dissolved in a little milk and strained
1 heaping tablespoon cornstarch
A few drops of vanilla extract (optional)
For the chocolate sauce:
2 cups whole milk
1 teaspoon cornstarch
½ cup unsweetened cocoa powder
4 tablespoons sugar
For the meringue topping:
3 egg whites
6 tablespoons sugar
7 oz (200 g) heavy cream (whey-free)
7 oz (200 g) butter cookies or shortbread

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🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Combine condensed milk, whole milk, strained egg yolks, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the cream thickens.
2
Remove from heat and pour the cream into a deep serving dish. Set aside to cool slightly.
3
In a separate saucepan, whisk together milk, cornstarch, cocoa powder, and sugar. Cook over low heat, stirring, until the sauce just begins to thicken.
4
One by one, dip the cookies into the warm chocolate sauce (keep the heat on) and layer them evenly over the cream.
5
Pour any remaining chocolate sauce over the cookie layer.
6
Beat egg whites to stiff peaks, then gradually add sugar while continuing to beat until the meringue is glossy and firm.
7
Gently fold in the heavy cream using a spatula — do not beat.
8
Spread the meringue over the cake and refrigerate for at least 4 hours. For a creamier texture, place in the freezer 1–2 hours before serving.