Natas do Céu é uma sobremesa que faz jus ao nome. Com camadas delicadas de creme, bolacha e um doce de ovos aveludado, é uma sobremesa clássica portuguesa que é simultaneamente rica e surpreendentemente leve. Perfeita para terminar uma refeição especial ou para um lanche mais indulgente, a sua apresentação em camadas torna-a tão bonita quanto deliciosa.

Ingredientes (6 Pessoas)

  • 2 pacotes de natas
  • 1 lata de leite condensado
  • 6 ovos
  • 2 pacotes de bolachas Maria
  • café
  • 250 gr de açúcar
  • 1 chávena de leite

Preparação

  1. Num tacho, coloque as gemas de ovo e o açúcar.
  2. Leve ao lume e mexa até ficar cremoso e adicione o leite.
  3. Quando levantar fervura, baixe o lume e mexa sempre até engrossar.
  4. Reserve e deixe arrefecer.
  5. Bata as natas até obter chantilly.
  6. Sem parar de bater, junte o leite condensado em fio.
  7. Bata as claras em castelo e envolva na mistura anterior.
  8. Embeba um pacote de bolacha Maria em café.
  9. Triture o outro pacote de bolacha Maria.
  10. Num pírex ou numa travessa coloque camadas alternadas de bolacha picada, o creme de natas, bolacha embebida em café, creme de natas e assim consecutivamente.
  11. A última camada deverá ser de creme de natas.
  12. Por último, cubra o doce com o creme de ovos e polvilhe com bolacha picada.
  13. Leve ao frigorífico e sirva bem fresco.

Ready to taste a little piece of heaven? Here’s the recipe in English.

Heavenly Cream (Natas do Céu)

“Natas do Céu,” which beautifully translates to “Heavenly Cream” or “Cream from Heaven,” is one of Portugal’s most cherished layered desserts. It’s a delightful construction of textures and flavours, traditionally featuring a sweet egg yolk cream, a light and airy cream or mousse layer, and crumbled Marie biscuits. This dessert is a staple in Portuguese restaurants and homes, loved for its comforting and elegant nature. One spoonful, with its mix of soft cream and biscuit, is enough to understand how it got its heavenly name.

This particular version offers a slightly simplified yet equally delicious take on the classic. It creates a rich cream base by combining whipped cream with condensed milk for sweetness and folded-in egg whites for an incredibly light, cloud-like texture. It also introduces coffee-soaked biscuits, which add a wonderful depth and a slight bitterness that beautifully cuts through the richness of the cream layers.

The final flourish is the “doce de ovos” or sweet egg cream, which provides the dessert with its signature golden topping and a silky, custard-like finish. While often served in a large trifle dish, Natas do Céu is also perfect when assembled in individual glasses or bowls, making each portion a personal piece of heaven. It’s a dessert best served well-chilled, allowing the layers to set and the flavours to meld together perfectly.

Ingredients (Serves 6)

  • 400ml double cream (2 packets)
  • 1 can (approx. 397g) of condensed milk
  • 6 eggs, separated
  • 2 packets of Marie biscuits
  • Freshly brewed coffee, cooled
  • 250g caster sugar
  • 240ml milk

Method

  1. In a saucepan, place the egg yolks and sugar.
  2. Place over a low-medium heat and stir until it becomes a creamy paste, then add the milk.
  3. When the mixture comes to a boil, reduce the heat to low and continue stirring constantly until it thickens into a custard. Be careful not to let it curdle.
  4. Set aside and allow it to cool completely.
  5. In a large bowl, whip the double cream until it forms stiff peaks (chantilly).
  6. Without stopping the mixer, slowly pour in the condensed milk in a thin, steady stream until fully incorporated.
  7. In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream and condensed milk mixture until just combined.
  8. Briefly dip the biscuits from one of the packets into the cool coffee, just enough to moisten them.
  9. Crush the biscuits from the other packet into fine crumbs.
  10. In a large glass trifle dish or individual serving glasses, begin to layer the dessert. Start with a layer of crushed biscuits, followed by a layer of the cream mixture, then a layer of the coffee-soaked biscuits, another layer of the cream mixture, and so on.
  11. The final layer should be the cream mixture.
  12. Finally, gently pour the cooled egg cream custard over the top and sprinkle with the remaining crushed biscuits.
  13. Chill in the refrigerator for at least 4 hours, or until firm. Serve well-chilled.