Traditional Portuguese Natas do Céu
Natas do Céu combines three textures: Maria biscuit, a very light cream-and-egg-white layer, and golden egg-yolk custard. Make the topping first so it can cool before assembly, and serve the dessert well chilled.
- Yields
- 6 individual glasses
- Prep
- 30 min (+ 3 hrs chilling)
- Cook
- 10 min
Ingredients
- 120 g Maria biscuits
- 300 ml Whipping cream, very cold
- 5 Medium eggs, separated
- 50 g Icing sugar
- 100 g Sugar for the yolk custard
- 80 ml Water
- 1 of each, optional Orange peel and cinnamon stick
Method
For the yolk custard, heat the water, sugar, orange peel and cinnamon. Simmer gently for 3 minutes, then remove the flavourings.
Lightly beat the yolks. Cool the syrup for 2 minutes, pour it slowly over the yolks while stirring, then return to very low heat until thickened. Do not boil. Transfer to a bowl and cool completely.
Crush the Maria biscuits to fine crumbs and divide between six glasses, reserving a little for decoration.
Whisk the whites to soft peaks, gradually add the icing sugar and continue to a glossy meringue. In another bowl, whip the cold cream to firm peaks.
Gently fold the meringue into the whipped cream. Spoon this white mixture over the biscuit without compressing it.
Cover each glass with a layer of completely cold egg-yolk custard. Decorate the rim with the reserved crumbs and chill for at least 3 hours.