Napolitana with Two Creams

Preparation method for the first cream: Start by preparing the steam bath. Take a large pot and fill it with water, letting it simmer on low heat. In a heat-resistant bowl, add the eggs, sugar, margarine, and cocoa. Place the bowl over the pot of boiling water, making sure the bottom of the bowl does not touch the water. Stir the ingredients constantly for about 30 minutes, until the mixture becomes homogeneous and creamy. It is essential to stir continuously to avoid lumps. Once the cream has thickened, remove the bowl from the heat and add the crushed biscuits. This step will enrich the texture of the cream, and the biscuits will absorb moisture, contributing to the thickening of the mixture. Let the mixture cool slightly, then place the obtained cream between two wafers. If the tray you are using is not large enough, you can cut the wafers in half to fit. After assembling everything, let the wafer sit while we take care of the second cream.

Preparation method for the second cream: In a saucepan, put the sugar together with water, letting them boil over medium heat. Stir occasionally until the sugar completely dissolves and you obtain a syrup that holds its shape when poured. When the syrup reaches the desired consistency, add the margarine, stirring continuously until it melts completely. Then, remove the saucepan from the heat and add the vanilla sugar and powdered milk. It is important to mix well so that no lumps remain in the mixture; a smooth cream is essential for obtaining a delicious dessert. After the cream is homogenized, pour it over the already assembled and placed wafers. Smooth the cream well with a spatula to ensure even distribution. Once you are done, take a third wafer and place it on top, pressing gently to stick. Finally, put the wafer in the refrigerator for a few hours, preferably overnight, to set well and concentrate the flavors. This dessert will surely be a delight, and each layer will bring an explosion of delicious flavors!