Ingredients for the Cream:
1 box of condensed milk
6 Tablespoons of Nest Milk
2 Boxes of Sour Cream
1 Tablespoon Unsalted Butter
Ingredients for Assembly:
2 strawberry trays
200 g of Maizena Biscuit
Milk (to moisten)
Cream Preparation:
In a pan, add the condensed milk, the nest milk, the cream and the butter. Mix and bring to the low fire, stirring constantly until it starts to unglue from the bottom of the pan.
Pour into a bowl and cover with plastic wrap. Wait until it cools down completely.
Mounting:
Wash and slice the strawberries. Reserve. Dip the biscuits quickly in the milk, but without soaking. Place a layer of cookies on the bottom of a serving dish.
Cover with the cream and make a layer of strawberry. Repeat this process until the cream is last. Cover with plastic wrap and place in the fridge for 2 hours.
After this time, decorate the pavé with Ninho milk and strawberry. Serve immediately.
