Some versions use condensed milk and unflavored gelatin. This is similar to the Pudim de Bolacha Maria.
- 1 package of Bolacha Maria cookies (about 16 cookies) Substitute Nabisco cookies if these aren’t available; adjust the quantity, as they are smaller.
- 1 pint of heavy cream
- 6 eggs separated
- 2 tbs. Water
- 1/2 cup plus 2 tbs. sugar
- 1 teaspoon milk
- Roll out the cookies into fine crumbs and set aside.
- For the egg sweet topping: In a small sauce pan, pour in 2 tablespoons of water and ¼ cup of the sugar. Stir. Heat the sugar water until it forms a light threadlike syrup but do not boil or allow to become golden.
- In a small bowl, whisk the yolks with a teaspoon of the milk. Gradually, while still whisking, drizzle in the sugar syrup, incorporating it thoroughly into the yolks. Set aside.
- Using a cold mixing bowl, beat the cream with ¼ cup of remaining sugar until peaks form and set aside.
- In a separate bowl, beat the egg whites, until foamy. Continue to beat on high speed while gradually incorporating 2 tablespoons of sugar. Beat until soft peaks form. Fold the egg whites into the cream until the egg whites are thoroughly incorporated.
- To assemble: Work in alternate layers starting on the bottom of a 9 x 13 pan with the cookie crumbs: Pour a layer of cream followed by a layer of cookies then ending with topping it all off with the sweetened egg yolks. (To make it less rich you could eliminate the yolks.) Sprinkle with cinnamon. Chill before serving.