|250 g (1/2 lb)||sugar cookies|
|1 can||sweetened condensed milk|
|1 tablespoon||unsweetened baking chocolate powder|
|1 can||crème fraîche|
|juice of half a lemon|
Mix together the condensed milk, egg yolks, and one glass of milk and bring to the stove top to boil until it thickens. Let it boil for a while, stirring always.
Get a second cooking pan and mix together the other glass of milk and the unsweetened baking chocolate powder and boil well.
Pour the first creamy mixture into a Pyrex baking pan and arrange the sugar cookies on top of cream and then spread the boiled chocolate and milk mixture over the cookies. Now beat thoroughly the egg whites and sugar until stiff and then add the crème fraîche and lemon juice, mixing well. Now pour this newly formed snow-white cream on top of the already cooled down chocolate covered cookies. Bring to the freezer. Remove from the freezer two hours before serving. Sprinkle with powdered chocolate.
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.
Also: "paulista" [pow'LEEStah] - Adjective describing who or what originates from São Paulo State, Brazil.