Creamy Maria Biscuit Cake

1. Whip the heavy cream with 4 tablespoons of sugar in one bowl.
2. In another bowl, beat the egg whites with 4 tablespoons of sugar.
3. Gently fold the whipped cream into the beaten egg whites using a wooden spoon.
4. In a springform pan, layer the cream mixture with the Maria biscuits, ending with a layer of cream and place in the freezer overnight.
5. In a covered saucepan, bring the water and sugar to a boil.
6. Once it starts boiling, uncover and cook for 2 minutes, then remove from heat.
7. Let the mixture cool for 5 to 10 minutes.
8. Slowly whisk in the egg yolks using a whisk.
9. Return to heat, stirring slowly and continuously until the mixture thickens.
10. Remove from heat, transfer the cream to another container, and let it cool in the fridge.
11. Cover the tart with the chilled egg yolk cream and return it to the freezer until ready to serve.

Recipe & Photo Credit: Pagina de Receitas