Natas do céu means “cream from heaven,” and for once the name is not an exaggeration. It is one of the desserts that turns up at almost every Portuguese family gathering, usually in one big glass bowl, and it is rare for a spoonful to survive until the next day.
It is a no-bake layered dessert: crushed Maria biscuits, a cloud of whipped cream folded into beaten egg whites, and a silky egg yolk custard (doce de ovos) to finish. Creamy, crunchy and sweet, all in one spoonful.
Some families add lemon zest, a cinnamon stick or a splash of vanilla to the custard, and all of those work beautifully. The only non-negotiable step is the fridge: it needs at least 4 hours of chilling — overnight is even better — so the layers set and the biscuit crumbs soften just enough.
Individual glasses look lovely, but a big bowl in the middle of the table is the traditional way. Enjoy!
Natas do Céu Recipe
Ingredients
- 5 eggs, separated
- ½ cup plus 2 tablespoons sugar, divided
- ⅓ cup plus 1 tablespoon water
- 1⅔ cups heavy cream
- 1 tablespoon sugar (for the whipped cream)
- About 40 Maria biscuits
Instructions
- Separate the eggs. Beat the whites with ½ cup of the sugar until stiff peaks form.
- Whip the heavy cream with 1 tablespoon of sugar, then fold it gently into the beaten whites with a spatula.
- In a saucepan over low heat, cook the yolks with the remaining 2 tablespoons of sugar and the water, whisking constantly until the custard thickens. Strain and let it cool slightly.
- Crush the biscuits into fine crumbs in a food processor or blender.
- In individual glasses or one large bowl, alternate layers of biscuit crumbs and the cream mixture, finishing with a layer of cream.
- Spoon the egg yolk custard over the top, then refrigerate for at least 4 hours — overnight is best — before serving.
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