• 6servings
  • 40minutes

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Nutrition Info . . .

MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package of Bolacha Maria cookies (about 16 cookies ) - I did some research and you can sub Maria cookies for Nabisco tea cookies

  2. 1 pint of heavy cream

  3. 6 eggs , separated

  4. 2 tbs water

  5. 1/2 cup sugar plus

  6. 2 tbsp

  7. 1 teaspoon milk

Instructions Jump to Ingredients ↑

  1. Roll out the cookies into fine crumbs and set aside.

  2. For the egg sweet topping In a small sauce pan, pour in 2 tablespoons of water and 1/4 cup of the sugar. Stir.

  3. Heat the sugar water until it forms a light threadlike syrup but do not boil or allow to become golden.

  4. In a small bowl, whisk the yolks with a teaspoon of the milk. Gradually, while still whisking, drizzle in the sugar syrup, incorporating it thoroughly into the yolks. Set aside.

  5. For the white mousse Beat the cream with 1/4 cup sugar until peaks form and set aside.

  6. In a separate bowl, beat the egg whites, until foamy. Continue to beat on high speed while gradually incorporating 2 tablespoons of sugar.

  7. Beat until soft peaks form.

  8. Fold the egg whites into the cream until the egg whites are thoroughly incorporated.

  9. To assemble Work in alternate layers starting on the bottom of glass bowl with the cookie crumbs. Pour a layer of cream followed by a layer of cookies until there's no more left of both then ending with topping it all with the sweetened egg yolks .


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