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Lots of Maria cookies ½ cup of rum, vodka, or Port wine 1 cup of sugar 1 3.5 oz bar of dark chocolate 3 large spoons of chocolate powder 3 eggs, separated 1 can of condensed milk One cup of milk 250 gr of butter
Place the Maria cookies in a large glass Pyrex and pour the rum, vodka, or wine on the cookies. Put the Pyrex aside.
Take the can of condensed milk and pour it in a blender. Add the egg yolks, the chocolate powder, and one cup of milk.
Take the chocolate bar and cook it with the butter in a pot over very low heat, stirring a bit, making sure it doesn’t burn. When the chocolate is melted, remove it from the heat.
Take the egg–milk mixture from the blender and pour it into a pan, adding the melted chocolate. Cook it over low heat, stirring all the time with a wooden spoon. When the mixture is a bit thicker, remove it from the heat. Put it aside to cool down.
Take the egg whites and pour them into a large stainless steel pot. Beat the egg whites until they foam, adding sugar as it gets thicker, letting it get very thick like a meringue.
Pour both the chocolate mixture (now cool) and the egg white meringue over the cookies in the glass Pyrex and stir softly not to take the cookies out of the bottom.
Place the pavê in the fridge for a couple of hours. Serve as a dessert.
