Ingredients:

1 can of condensed milk

1 can of milk

2 units of egg yolk

1 1/2 tablespoon corn starch
2 boxes of strawberries
1 can of cocoa powder (small)
1 tablespoon butter
6 tablespoons refined sugar
300 milliliters of milk
2 units of egg white
1 can of whey-free cream
Mode of preparation Blend condensed milk, milk, egg yolks and 1 tablespoon of starch in a blender. Then, pour this mixture into a pan and place over medium heat (170ºC to 190ºC). Stir until you get a cream, turn onto a platter and let it cool.
Cut the strawberries into cubes.
When the 1st layer is already cold, pour the strawberries on top. Blend the chocolate, butter, remaining starch, 4 tablespoons of sugar and 300 ml of milk in a blender.
Turn into a pan and lead to fire. Stir until you get a cream. Let it cool and then pour it into the refractory, over the strawberry. Beat the egg whites and, without stopping beating, add the remaining sugar. Pour in the cream without whey, otherwise the mixture will be thin. Stir gently and pour over the chocolate.
Decorate with strawberries. Before serving, refrigerate for at least 3 hours.