BRAZILIAN CASSATA

Tips for making Brazilian Cassata

1. Start making the dessert the day before, you can prepare it in two batches, but before making the cream mousse the first part must be frozen. The ideal is to do it one night, finish it in the morning and put it back in the freezer. At noon or at night it will be ready to eat

2. You can dip the vanillas in chocolate like the original recipe says or make it into a boozy dessert and dip them in Baileys.

3. It lasts up to 3 months in the freezer, so if you want you can make a large bowl and store it to always have on hand!

Ingredients

• 1 can of condensed milk

• 1 and a half cans (measure with the previous can) of milk

• 3 eggs

• 1 same measure of whipping cream

• 12 ladyfingers

•  powdered sugar

•  sugar

• cocoa powder or chocolate bar to grate

Vanilla Dessert Recipe

• Put the condensed milk in a saucepan over low heat. Add 4 yolks and a half can of milk and stir constantly until the first boil breaks. Once that happens, pour the mixture into a bowl and take it to the freezer for a couple of hours.

• Once the mixture has frozen, on one side, beat the cream with 4 or 5 tablespoons of powdered sugar (to taste) until you reach the letter point. On the other, beat the 4 egg whites that were left over together with 4 or 5 tablespoons of granulated sugar until you get a Pseudo meringue. Mix both preparations using surrounding movements so that a very fluffy cream mousse is formed.

• Soak the vanillas in chocolate or coffee and place all over the surface of the frozen mixture that was in the freezer.

• Place the cream mousse on top of the vanilla evenly.

• Sprinkle with cocoa powder and/or grated chocolate.

• Freeze again for at least 3 hours. Once it's firm, it's ready to serve and enjoy!