BARILOCHE DESSERT
Ingredients :
2 cans sweetened condensed milk (14 oz /397 g each one)
2 cans undiluted evaporated milk (14 oz / 410 g each one)
2 cups whipped cream
1 teaspoon vanilla
8 eggs, separated (yolks slightly beaten)
2 tablespoons cornstarch
4 tablespoons cocoa, sifted
1 cup sugar
Nuts or pecans, finely chopped
Lady fingers
Preparation:
Pour condensed milk, 1 ½ cup evaporated milk and ½ water in a large saucepan. Bring to a boil, stirring constantly, until mixture thickens and the bottom of the pan can be seen. Remove from the heat, cool slightly and add the yolks in a thin stream, while stirring. Return to heat and cook without boiling, at low heat for 5 more minutes. Stir in vanilla and remove from the heat. Transfer to a bowl and set aside.
Pour remaining evaporated milk and ½ cup water in a saucepan. Sift cocoa and cornstarch and stir into milk. Bring to a boil, stirring until mixture thickens. Remove from the heat and set aside to cool. Line the bottom of a rectangular serving dish with a layer of lady fingers and cover them with the yolk mixture. Cover with another layer of lady fingers and spread the chocolate mixture on top. Repeat layers and sprinkle chopped nuts or pecans.
Whip egg whites until soft peaks form. Add remaining sugar and continue beating until whites are thick and glossy. Mound egg whites on the top with a spoon, alternating with whipped cream.
Garnish with cherries and chopped nuts. Refrigerate until ready to serve.
8 – 10 servings
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