Brazilian recipe
Sonho de Valsa Pie (Torta de sonho de valsa)
This classic Brazilian bonbon pie is a beloved chilled dessert, known for its luscious, creamy layers and straightforward preparation.
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Ingredients
2 cans condensed milk
1 can table cream
500 ml whole milk
2 eggs
4 tablespoons chocolate drink powder
4 tablespoons margarine
4 tablespoons sugar
6 Sonho de Valsa bonbons (wafer bonbons filled with cashew cream and coated in chocolate)
1 can table cream
500 ml whole milk
2 eggs
4 tablespoons chocolate drink powder
4 tablespoons margarine
4 tablespoons sugar
6 Sonho de Valsa bonbons (wafer bonbons filled with cashew cream and coated in chocolate)
Where to find ingredients
You can find these ingredients at local supermarkets in Georgetown or neighborhood shops. Condensed milk, whole milk, and chocolate drink powder are pantry staples found in the baking aisle. Sonho de Valsa bonbons are Brazilian specialty items; if unavailable, you may substitute with high-quality chocolate-covered wafer hazelnut bonbons as an alternative.
Preparation method
- For the first layer, whisk together 1 can of condensed milk with half of the whole milk.
- Add the egg yolks and 2 tablespoons of margarine to the mixture.
- Cook over medium heat, stirring constantly, until you reach a thick custard consistency.
- Pour this cream into a glass baking dish.
- Distribute 2 chopped bonbons over the cream and place it in the freezer to set.
- For the second layer, combine the remaining can of condensed milk with the rest of the milk.
- Add the other 2 tablespoons of margarine and the chocolate drink powder.
- Bring to a heat and stir until it forms a creamy brigadeiro consistency, being careful not to let it thicken too much.
- Spread this chocolate layer over the first layer once it has firmed up in the dish.
- Distribute another 2 chopped bonbons over this layer.
- Return to the freezer for a short period to ensure the layers remain separated.
- For the third layer, whip the egg whites until stiff peaks form.
- Incorporate the sugar and gently fold in the table cream.
- Spread this topping over the previous layers.
- Finish by decorating with the final 2 chopped bonbons.
- Keep in the freezer until the moment of serving.
Observations
This layered dessert is composed of three distinct strata, making it an excellent choice for special occasions. The key to success is allowing sufficient chilling time between the stages to ensure the layers remain perfectly defined when served.
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