1 cup granulated sugar
2 tablespoons water
3 tablespoons unsweetened cocoa powder
1 cup whole milk
1 can sweetened condensed milk
1 can heavy cream (use the sweetened condensed milk can as a measuring cup)
3 large egg yolks
6 large egg whites
6 tablespoons granulated sugar
1 can whipped cream
1 cup granulated sugar
2 tablespoons water
3 tablespoons unsweetened cocoa powder
1 cup whole milk
1 can sweetened condensed milk
1 can heavy cream (use the sweetened condensed milk can as a measuring cup)
3 large egg yolks
6 large egg whites
6 tablespoons granulated sugar
1 can whipped cream
1 Combine the cup of granulated sugar with water and bring to a boil, stirring until it forms a thick caramel sauce. Reserve
Dissolve the unsweetened cocoa powder using 1 cup of whole milk and reserve
2 In a medium saucepan, combine sweetened condensed milk, heavy cream, egg yolks, and bring to a simmer over low heat. Reserve
Beat the egg whites until stiff peaks form and add granulated sugar to the desired meringue consistency
Reserve. Reserve
Assembly
1 In a refrigerator dish, spread the caramel sauce
Pour half of the milk-cocoa mixture and cover with whipped cream
2 Now make a layer with the meringue and, on top of it, spread the chilled whipped cream
Use the remaining cocoa powder to decorate the surface and refrigerate for 4 hours
Remove from refrigerator 15 minutes before serving.
