12 servings
First, mix the evaporated milk, condensed milk, and cream in a bowl.
The three ingredients must be well combined.
Cut the sponge into three equal pieces and slice the previously washed berries.
For the meringue:
Boil the water with sugar until reaching thread stage.
While cooking, beat the egg whites until they form stiff peaks.
Once the syrup is at the thread stage, slowly add it to the meringue, beating constantly. Set aside.
Assembly:
In a large cup, put 1/3 of the sponge first and soak in the three milks mixture, then add the condensed milk caramel and some berries.
Repeat with the second part of the sponge and once you reach the third, soak in excess and decorate with meringue and berries.
It is best to prepare it the day before so that it is well soaked, and it must be stored in the fridge to keep the meringue in good condition.
