Heavenly Cream (Natas do Ceu)

  This simple- some versions use condensed milk and unflavored gelatin.- I don’t.  This is similar to the Pudim de Bolacha Maria. 

You will need: 

1              package of Bolacha Maria cookies (about 16 cookies)( Use nabisco tea cookies if you can't find the Maria one.  Adjust the amount since they are a little smaller.)

1              pint of  heavy cream

 6              eggs separated

2                tbs. Water

½             cup plus 2 tbs. sugar

 1              teaspoon milk 

1.  Roll out the cookies into fine crumbs and set aside. 

2.  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.  

3.  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. 

4.  Using a cold mixing bowl, beat the cream with ¼ cup of remaining sugar until peaks form and set aside. 

5.  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. 

6.  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.