Brazilian recipe
Sonho de Valsa Cream Pie (Torta de sonho de valsa)
This indulgent candy bar pie is a classic Brazilian chilled dessert, loved for its velvety texture and effortless preparation.
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Ingredients
2 cans sweetened condensed milk
1 can heavy cream
1/2 liter whole milk
2 eggs
4 tablespoons chocolate drink powder
4 tablespoons margarine
4 tablespoons granulated sugar
6 Sonho de Valsa bonbons (wafer candies filled with cashew cream and coated in chocolate)
1 can heavy cream
1/2 liter whole milk
2 eggs
4 tablespoons chocolate drink powder
4 tablespoons margarine
4 tablespoons granulated sugar
6 Sonho de Valsa bonbons (wafer candies filled with cashew cream and coated in chocolate)
Where to find ingredients
You can find sweetened condensed milk, evaporated or heavy cream, and pantry staples at local supermarkets or general grocery stores across the Bahamas. For the Sonho de Valsa, check the international aisle or specialty shops; if unavailable, a high-quality praline-filled chocolate wafer bar can serve as an ideal substitute.
Preparation method
- For the first layer, combine one can of sweetened condensed milk with half of the whole milk in a saucepan.
- Stir in the egg yolks and 2 tablespoons of margarine.
- Cook over medium heat, stirring constantly, until the mixture thickens into a rich custard.
- Pour this custard into a glass baking dish.
- Scatter 2 chopped bonbons over the custard and place in the freezer to set.
- For the second layer, combine the second can of sweetened condensed milk with the remaining milk.
- Mix in the remaining 2 tablespoons of margarine and the chocolate drink powder.
- Heat over the stove, stirring until it reaches a smooth, creamy brigadeiro consistency, being careful not to let it thicken too much.
- Spread this chocolate layer over the now-firm custard in the dish.
- Distribute 2 more chopped bonbons evenly over this chocolate layer.
- Return to the freezer briefly to ensure the layers remain distinct.
- For the third layer, whip the egg whites until they form stiff peaks.
- Fold in the sugar, then gently incorporate the heavy cream.
- Spread this fluffy topping over the previous layers.
- Finish by garnishing with the remaining 2 chopped bonbons.
- Keep in the freezer until ready to serve.
Observations
This layered dessert is structured in three distinct, luscious strata, making it a showstopper for special occasions. The key to a perfect presentation lies in allowing ample chilling time between each layer, ensuring the filling remains firm and beautifully defined when sliced.
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