Super Creamy and Refreshing Cassata
Into a saucepan with the heat still off, add the condensed milk, the sieved egg yolks and mix very well. Add the milk, turn the heat on medium-low and stir nonstop until it slightly thickens.Transfer the cream to a bowl and cover it with plastic wrap, making sure it touches the cream. Set aside until it cools down.Into a bowl, add the egg whites and whip with a mixer into soft peaks, gradually add the sugar and keep whipping it. Once you've added all the sugar, keep whipping for another 5 minutes until firm peaks are formed.Add two packs of well-chilled table cream and mix well until combined, set aside.Into a cake mold with removable bottom, add the first cream we've made in the beginning. Then cover it with a layer of chocolate covered wafer biscuits. Finally, pour the last cream we've just whipped all over it.Place in the freezer and leave for at least 6 hours.Unmold and serve.Garnish to taste.
Ingredientes
- 1 Pack of Condensed Milk (395g)
- 3 Egg Yolks
- 400ml of Milk
- 3 Egg Whites
- 5 Tablespoons of Sugar
- 2 Packs of Table Cream (200g each)
- 2 Packs of White or Milk Chocolate Covered Wafer Biscuits
Modo de Fazer
Into a saucepan with the heat still off, add the condensed milk, the sieved egg yolks and mix very well. Add the milk, turn the heat on medium-low and stir nonstop until it slightly thickens.
Transfer the cream to a bowl and cover it with plastic wrap, making sure it touches the cream. Set aside until it cools down.
Into a bowl, add the egg whites and whip with a mixer into soft peaks, gradually add the sugar and keep whipping it. Once you've added all the sugar, keep whipping for another 5 minutes until firm peaks are formed.
Add two packs of well-chilled table cream and mix well until combined, set aside.
Into a cake mold with removable bottom, add the first cream we've made in the beginning. Then cover it with a layer of chocolate covered wafer biscuits. Finally, pour the last cream we've just whipped all over it.
Place in the freezer and leave for at least 6 hours.
Unmold and serve.
Garnish to taste.
