Brazilian Praline Pavê — Layered Cream & Chocolate Dessert

Directions

1. 1

   Make the custard cream: in a saucepan, whisk together the condensed milk, whole milk, egg yolks and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and let cool to room temperature.

2. 2

   Make the chocolate cream: in a separate saucepan, combine the milk, cocoa powder, sugar and cornstarch. Cook over medium heat, stirring continuously until it thickens to a pudding-like consistency. Set aside to cool.

3. 3

   Make the meringue topping: beat the egg whites with sugar to stiff, glossy peaks. Gently fold in the cold heavy cream using a spatula to keep the mixture light and airy.

4. 4

   Quickly dip each cookie in the warm milk and arrange a layer in the bottom of a large glass dish. Spread a generous layer of custard cream on top, then scatter roughly chopped praline chocolates over it.

5. 5

   Add another layer of milk-dipped cookies followed by the chocolate cream. Continue layering — cookies, creams and chopped chocolates — until the dish is full.

6. 6

   Finish with a thick layer of the meringue-cream topping, smooth the surface and refrigerate for at least 4 hours (overnight is best) before serving chilled.