1 cup of granulated sugar
2 tablespoons of water
3 tablespoons of unsweetened cocoa powder
1 cup of milk
1 can of condensed milk
1 can of whole milk (use the condensed milk as a measure)
3 egg whites
6 tablespoons of granulated sugar
1 can of heavy cream
1 cup of granulated sugar
2 tablespoons of water
3 tablespoons of unsweetened cocoa powder
1 cup of milk
1 can of condensed milk
1 can of whole milk (use the condensed milk as a measure)
3 egg whites
6 tablespoons of granulated sugar
1 can of heavy cream
1
Mix 1 cup of granulated sugar with water and bring to a boil, forming a thick caramel sauce. Reserve
2
Dissolve the unsweetened cocoa powder in 1 cup of milk and reserve
3
In a saucepan, combine the condensed milk, whole milk, and egg yolks
Bring to a simmer
4
Beat the egg whites until stiff peaks form, then add the granulated sugar to the desired meringue consistency
5
Assembly: spread the caramel sauce in a refrigerator or individual cups
6
Pour half of the milk with cocoa mixture over the top
7
Cover the dessert with whipped cream
8
Finally, make a layer with meringue and spread the frozen cream on top
9
Refrigerate for 4 hours
Remove 15 minutes before serving.
