SEM FOGO, SEM FORNO, A SOBREMESA MAIS FÁCIL E GOSTOSA DA SUA VIDA, MERENGUE DE MORANGO COM NATAS!

Wow, it's so good. I can't stop eating. No fire, no oven, no mess, no work at all. I guarantee to you that this will be the easiest dessert you'll ever make in your life. Just mix the cream and assemble your dessert. I'm going to give you all the tips, all the tricks so she becomes perfect just like that, there. It's sweet in just the right amount, nothing too sweet. You have a perfect, light cream, together with the strawberry And on top, you add a sigh to bring that crunch, that perfect flavor. Guys, you have no idea how good this is. No more waiting, let's learn together with me? You're going to love it—you absolutely must try this recipe. Let's go to the recipe, dude. Hold on a second, if you don't know me yet, I'm Hanna—welcome very warmly to my channel. And here I only teach practical, easy, straightforward, delicious recipes. So if you're new, subscribe to the channel, leave a like Come on, let's learn this recipe and so much more good stuff right here. Let's go to the recipe. So let's make this dessert to make your Mother's Day truly special? There's no excuse for not doing it. It doesn't go in the fire, it doesn't go in the oven, it's easy and convenient. You assemble it and it's ready. No time even needed to do it. In 15 minutes you assemble it. You take longer cutting strawberries than making the cream. So let's go with me, who is really very practical. I'll do it in the mixer because it takes time to beat. If you don't have a mixer, can you do it by hand? You can, indeed. But you'll really have to hit it, you know? You'll be spending about ten minutes over there banging, right? If you do it in the mixer, it's ready in 30 seconds. But with a hammer in your hand, you'll be there for at least five minutes pounding away. But he gets to the point, okay? He just takes his time. So let's go. I'm going to make a really delicious, wonderful meringue dish. Then I'm going to use a large amount. But if you want to reduce the recipe, you can. Just do half of it, okay? Here we'll place it, then, in the bowl of the mixer, in the mixer's container, Two pots of custard, each weighing 300 grams. So in total, it's 600 grams of cream. For those who live abroad, like me—I live in England, for those who don't know, folks. And here we find the cream as heavy cream. And there's a cream that has a name: Extra Thick Double Cream. That's the one I'm using, right? And I always like to buy from market brands. Because they're cheaper and better, you see? And it's the perfect touch. It's our cream. Look at the texture here, wow. It's exactly the cream of Brazil. This is it, wow. See? It's our cream. He's thicker, right, guys? Ah, and I don't find cream in my city. Can it be replaced with fresh cream, okay? But you can't substitute it with boxed condensed milk cream. Why doesn't it give the point? If you absolutely cannot find cream of any kind, not even fresh whipped cream, and you really want to make this dessert, You can use powdered whipped cream from a can that you buy at the store, you know? Chantilly ready, just whip it. That works out fine to do. The taste is the same? Definitely not. Because this one has a strawberry and cream flavor, you know? Hey, my mouth is watering. It's very, very, very delicious. But I know there are places where you won't find cream. What are you going to do? You're not going to do it? You are going to do it, yes. Buy some whipped cream and it'll work out. You use the same amount as I do, right? 600 grams of whipped cream. Here in the mixer, we're going to add half a cup, a little more, there. It's 4 full tablespoons of powdered milk, got it? I do indulge a bit, that's all. It's a cup missing a finger, so, to complete it, some powdered milk. I put it in. And here we are together to sweeten the condensed milk. Why not, huh? Look at that deliciousness. Could it get any worse, guys? It can't be done, can it? I'm going to say something. If you are that person who... Or if you know that person who always makes mistakes and tries to make a delicious dessert but never succeeds. This is your chance to really shine with the dessert. Everyone's going to talk like this, my God, how delicious. It will seem like you spent hours in the kitchen, when in reality you did it in 15 minutes. It's very practical. People, this here is our cream. But nothing, right? Now we're going to make it beat. But you'll have to be very careful when whipping this cream. Why? Why does cream, fresh heavy cream, turn into butter when whipped beyond the proper point? And inside this cream here, it can also turn into butter, and you'll ruin your dessert. So this is the hardest part. Pay attention. It's not difficult. I'm just teaching you so it doesn't go wrong. So you don't lose your recipe, okay? We're going to knock, and we have to keep an eye out. When the clock struck the hour, it stopped. Because if you keep stirring past the point, it starts turning into butter, and then it becomes a greasy mess in your mouth. It doesn't taste that good. So pay attention, okay? Oh, I'll start off gently, just to avoid making that mess with the powdered milk. When the powdered milk dissolves, we increase the quality. We're increasing the speed, right? This lasts less than a minute, and he already scores the point. Mainly in this mixer of mine, which is very powerful, it's extremely fast. Then pay attention over there to yours. Oh, it's already dissolved. Now I'm going to increase it here and let's see how long it will take. Oh, in doubt you stop, right? It's better for us to stop before than after. So, oh, he's almost good. Look how much thicker he's already gotten, you see? But it will get a bit firmer than that, making it even tastier. Oh, what a perfect one. But I want it a bit firmer than that, because we assemble this dessert and can serve it right away. It's very easy. Then we'll already be in the right place. I'll hit it a bit more. Hey, check this out, look at the difference, wow. It hardly falls, see? Look at that perfect spot, wow. It's a cream, but a firmer one, so we can eat it. Oh, do you see the difference? That's the point of your cream, oh. He's slow to fall, but he's still full of spirit, you know. This is perfect. Stop hitting. And our cream is ready. Now you know what we're going to do? We're going to assemble the dessert. Why? Because it's very easy, very practical. So if you don't know me yet, I'm Ana. And here in this channel, I only teach practical, hassle-free, delicious recipes. So if you received this video from some friend, Probably because this friend wants to teach you how to cook. So subscribe to my channel so you don't miss any recipe. The thing is, I only teach easy recipes, that's all. I'll teach you how to cook from scratch. I promise, okay? Without getting too many dishes dirty. Making a good and easy recipe. Practical, right? Let's start with this dessert. The cream is ready. I'm going to put this here to wash. I'll take the bowl and assemble this delicious treat right away. Hey, to build it, we're only using the good stuff. This wonderful cream, strawberry and meringue. Is there anything better than this? I bought it right away, sighing. But if you want to make it, you already have the recipe here on the channel. A perfect recipe for suspiro. If you want to, just prepare the recipe the day before and use it, okay? But then the sigh is a bit more complicated. It takes time to sigh, especially to bake. So pay attention to this. It has to be the day before, okay? I highly recommend you assemble this dessert just before serving. Or at most, maybe one or two hours earlier. Why? Because strawberries release water, and the idea is to keep them crispy. So if you want to prepare everything in advance, since you'll only be serving it in the evening, for example. What do you do? Leave the cream ready in the refrigerator, just like that. Cut your strawberry, get it ready, and take a little breath. It's just a matter of putting it together. And it's very easy. You assemble and serve. Oh, but I can assemble it and then go have lunch since I'll be bringing the dessert ready? Yes. You assemble it and go, head to your lunch, take it ready, it'll be delicious. It will be perfect for up to two hours. But if you can assemble it right away, even better, because the meringue becomes crunchier, you know? It's just a minor detail, okay? Many bakeries and places sell this dessert; just prepare it and it turns out delicious. It's just a little secret between us, like friends— it'll be even better if you can put it together on the spot, okay? So shall we assemble? We take this perfect cream, choose a beautiful glass, a beautiful serving dish. Any bowl will do, right, folks? No, I don't have anything. Grab a glass cup and place it there—it'll look nice, okay? I'm doing this in this aquarium here, check it out. You always ask me where I bought it. Guys, I bought it from a store called IKEA, here in the UK, okay? It is found throughout Europe. It's sold as a vase, you see? Because he is large, he is like a vase. And I use it for dessert, because it's made of glass. Perfect, right? I'll put a slightly larger amount of cream here, since there's quite a bit already. We start with the cream, but you can choose whatever you'd like. Inclusive, those beautiful glass tumblers look lovely for doing this, right? Here we come with the sigh. Hey, look, my sigh, it's full-bodied, huge, you see? You could buy the tiny one too, but break it with your hand, even if it's small, okay? Because the idea is to have small and larger pieces when you eat them, you know. Break, scatter. And how do we make the ratio of cream, two creams to one condensed milk? This cream isn't too sweet, is it? Then it matches very well with the sigh. My strawberry, what did I do? I washed and dried it, nothing more. And I cut it, right? But don't cut it too tiny, okay? The smaller you cut it, the more water the strawberry releases, right? So, hey, I cut it into big pieces, you see? And there you go, just spread it around. I really like putting it this way on the sides, because it looks much nicer, you know? You see it on the side. I made a layer of cream, a layer of meringue, strawberries, then we repeat again. Cream. Don't worry that it wasn't very strawberry, because... You can put as much as you want, actually, right, folks? If you want to add more strawberries, that's no problem. But since it's a layered dessert, you'll get strawberry in every bite, you know? Oh, we added more cream. Now I come again with the sigh. I'm bringing the strawberries. Hey, guys, listen. I could apply one more layer, but as you can see, I have a small shortage of strawberries, and I don't want there to be a shortage of strawberries. Then I'll just go ahead and make this one with lots of strawberries, okay. Because the idea was to have more, you see, people? I'm using it for this amount. Here there are 600g of strawberries. It could be more. It could even be up to 1 kg of strawberries for this dessert, you know? Oh, I'll fix it properly. Now you see it, right? This one here is really stuffed. Quite a bit of strawberry, huh. Needs strawberries. It's a strawberry dessert, right? Now we're already wrapping up. You really made it to the top, man. There, we add the rest of the cream. I couldn't assemble another one because of the amount of cream here. It wouldn't cover it. So, in total, we have 3 layers of cream and 2 layers of strawberry with meringue, right? But we'll finish it off with a sigh and a strawberry decoration. So it'll end up having three layers, right? Our sweet. Look how beautiful it turns out, guys. No, seriously. One very important thing I forgot to mention. When you whip your cream, your heavy cream must be extremely cold. If it's really hot in your city, you could put it in the freezer for about 5 to 10 minutes before blending—it'll be even better, okay? Here's a tip for you. And if it's also very hot in your city and you want to put the condensed milk in the refrigerator for a bit before blending, you can. It gets even better. It's cold here, so my cream was in the refrigerator—enough was enough. But sometimes it's really hot there in your city, you know, right? Put it in the freezer a bit so you can be sure it'll stay like this, okay. Very creamy. To finish up, what do we do? I'll break off a bit more of this sigh here above. To finish, we cover it with a sigh. And I took the most beautiful strawberries I had and cut them in half to make the decoration like this, see. With the little sheet, right, folks? That makes it even more beautiful, you know. And there you go, just keep adding the little strawberries. How funny it looks. I think it's fine like this. No, we don't put too much spoilage, you know. And this is the decoration. How beautiful. Do you think our dessert is ready? Tell me if your mom won't love getting a dessert like this. Look at this delight, only good things here. Now, you can put it in the refrigerator for one or two hours, and then serve. Or you can serve it now, straight. So, wanna serve with me? Guys, our dessert is ready. I'm gonna tell you something, okay? Hard to stop eating, huh? To record this here. I've already eaten this... Oh, I ate everything I put here. It's very good. He's light on his feet, you know? For dessert you eat, eat, eat. Want to eat more? Because it doesn't become too sweet. Despite condensed milk and meringue, it remains completely light. Do it in the proportion I taught you, okay? Two parts cream to one part condensed milk. Because it'll end up light as a feather the way I'm teaching it. Together with a sigh, together with strawberry. A crazy thing. Wow, you have to do it, man. My God. Guys, one of the best desserts in life, like, wow. Truly. Wow, it's too good. Make this recipe on Mother's Day—you won't regret it. Your mother is going to love it. And you too. And if it's not Mother's Day, it's still something you'll love. I hope you all enjoyed today's recipe. If you liked it, don't forget to leave a like. Let us know in the comments if you liked it. A huge kiss on your heart. Thank you for staying with me until the end of the video. And I'll see you in the next recipe with another easy, practical, and hassle-free recipe. Combined? Until the next recipe, everyone.