Portuguese Heavenly Cream (Natas do Céu)

1. Roll out the cookies into fine crumbs and set aside.
2. For the egg sweet topping:
3. In a small sauce pan, pour in 2 tablespoons of water and 1/4 cup of the sugar and stir.
4. Heat the sugar until it forms into a light threadlike syrup but do not boil or allow it to become golden.
5. In a small bowl, whisk the yolks with a teaspoon of the milk.
6. Gradually, while still whisking, drizzle in the sugar syrup, incorporating it thoroughly into the yolks and set aside.
7. For the white mousse:
8. Beat the cream with 1/4 cup of sugar until it peaks form and set aside.
9. In a separate bowl, beat the egg whites, until foamy and continue to beat on high speed while gradually incorporating 2 tablespoons of sugar.
10. Beat until soft peaks form.
11. Fold the egg whites into the cream until the egg whites are thoroughly incorporated.
12. To assemble:
13. In alternate layers starting on the bottom of glass bowl or individual serving cups, add the cookie crumbs, pour a layer of cream followed by a layer of cookies until there's no more left, topping it all with the sweetened egg yolks.

Recipe Credit: grouprecipes.com

Photo Credit: saborintenso.com