|1 can||sweetened condensed milk|
|1 can||crème fraîche|
|1 rounded tablespoon||corn starch (Argo, Maizena, etc.)|
|200 g (7 oz)||sugar covered cookies|
|1 cup||milk (yes, more milk)|
|1 talbespoon||Nescafé instant coffee|
|1/2 cup||egg yolk liquor|
In a saucepan combine the condensed milk and milk (use the same can as a measure). Add the egg yolks (reserve the whites) and bring to a boil, always stirring. Dissolve the corn starch in a little water separately and then combine with the contents of the saucepan, always stirring firmly to avoid coagulation. Wait until it thickens then remove from heat and pour into a rectangular baking Pyrex dish.
Arrange the sugar cookies on top of the cream. Dissolve the instant coffee in a cup of hot milk and gently pour it over each cookie so as to moisten. Let it cool down thoroughly.
Beat the egg whites (one at a time) until stiff as you add two tablespoons of sugar per egg white. Mix in the crème fraîche, stirring well, and then spread over the cookies.
Pour the egg yolk liquor evenly on top of everything and bring to the freezer.
Remove from freezer 2 hours prior to serving.
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.