Brazilian tropical tiramisu
In a medium-size saucepan, heat condensed milk, 2 cups milk, vanilla, and 3 egg yolks. Simmer on low heat and continuously stir for 5 minutes. Pour into a baking dish and place in the refrigerator so that the mixture cools completely.
Dip the ladyfingers into a separate mixture of the remaining milk and melted chocolate. Place each biscuit on top of the cream mixture that has cooled.
Beat the egg whites to make a meringue. You will have to beat for at least 7 minutes until it forms peaks. Add the sugar and lemon zest and keep beating. Add the crème fraiche and continue to whip. Once the meringue has formed, spread on top of the biscuit layer.
Top with drizzles of chocolate for decoration and put in the refrigerator to chill for at least three hours. Serve cold.
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