Let’s dive into the creation of this heavenly dessert:
Blend condensed milk, regular milk, egg yolks, and 1 tablespoon of corn starch in a blender.
Pour the mixture into a pan and heat over medium heat (170ºC to 190ºC). Stir until a creamy consistency is achieved, then transfer to a platter and let it cool.
Cut the fresh strawberries into cubes.
Once the first layer is cold, spread the strawberries on top.
Blend cocoa powder, butter, remaining corn starch, 4 tablespoons of sugar, and 300 ml of milk in a blender.
Transfer the mixture to a pan and heat. Stir until a creamy consistency is achieved, then let it cool before pouring it over the strawberries.
Beat the egg whites, gradually adding the remaining sugar. Pour in the whey-free cream and stir gently before pouring the mixture over the chocolate layer.
Decorate with additional strawberry slices. Refrigerate for at least 3 hours before serving.
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