116 3rd St SE
Cedar Rapids, Iowa 52401
Some people say that they have a “sweet tooth,” some say they would choose savory over sweet every time … I say, I don’t want to choose and you can’t make me.
You see, I can’t eat a single meal without having a little dessert after, and so many of my sweetest childhood memories, growing up in southern Brazil, begin with the frase “queue tal a sobremesa?” In English, “What about dessert?”
What typically followed after that question was asked was a plethora of sweet and delicious treats lining a table where dinner was served not even 10 minutes prior.
Cakes, pies, mousses … Most made by grandmother’s hands and using Brazil’s most loved dessert ingredient, sweetened condensed milk.
Most famously used to make “docinhos” or Brazilian bonbons, sweetened condensed milk is a staple in every Brazilian kitchen.
To this day, the taste of sweetened condensed milk straight from the can gives me flashbacks to my grandmothers’ kitchens. Begging them to give me the spoon they used to scrape it out of the can.
My mom and grandma call this month 's recipe “sobremesa de morangos com bolacha Maria.” It’s not a very creative name, as it literally translates to “strawberry and Marie biscuit dessert.”
However, what it’s name lacks in naming creativity it makes up for in flavor.
This light and sweet dessert is perfect for a summer day. The strawberries add a bit of tartness to the cream and balance the sweetness. Don’t worry, you’ll still be able to taste that delicious and all-important sweetened condensed milk. Don’t be surprised if there are no leftovers of this addictingly simple pleasure of a sobremesa.
Follow Alexandra Olsen on Instagram, @TheHungryGaucha.
3 egg yolks
1, 14-ounce can of sweetened condensed milk
2 cans of milk, using sweetened condensed milk can to measure
1 tablespoon of cornstarch
For whipped cream:
2 cups of heavy whipping cream
1/2 cup of powdered sugar
More ingredients for layering:
1/2 cup of semisweet chocolate chips
1 package of Marie biscuits or graham crackers
1 package of strawberries, diced
First, make the custard so that it can cool before layering.
Blend together egg yolks, sweetened condensed milk, milk, and cornstarch. Using a saucepan, slowly heat this mixture on medium heat until it begins to thicken, stirring constantly. Do not heat too fast or at a boil.
Once you reach a puddinglike consistency, strain the mixture through a sieve into a new container. Set aside to cool.
Make your whipped cream.
Use a hand mixer to whip the whipping cream, just when it begins to thicken up a bit add in your powdered sugar. Whip until stiff peaks form.
Now you can begin layering your dessert.
First, briefly dip your biscuits of choice in plain milk and layer them on the bottom of a baking sheet or tin. Layer half of your strawberries, then all of the custard. Add another layer of biscuits, then top with whipped cream and the other half of your strawberries.
Finally, melt your chocolate chips and drizzle over the top of your dessert before placing it in the fridge for at least 2 hours or overnight.