Frozen "Waltz Dream" Candy Dessert

"Sonho de Valsa" can be literally translated to "Waltz Dream". This is the name of the famous Brazilian candy used in this recipe. It is composed of a cashew paste filling, covered with a crunchy crust that tastes like ice-cream cone, then covered with another layer of milk chocolate. There is another version of the candy with white chocolate as the external layer, called "Ouro Branco" ("White Gold"), which is the one I found in the Brazilian/international supermarket close to where I live.
If you don't find this candy, I suggest you try with Ferrero Rocher or other not very hard candy (because it will be frozen). Another idea is to use Kit Kat and Reese's Peanut Cups (break them in pieces).

Ingredients:
Bottom layer:
1 can sweetened condensed milk
The same amount of milk as the can of condensed milk (use empty can)
3 egg yolks
2 teaspoons (10 ml) corn starch
2 tablespoons (30 ml) sugar

Middle Layer:
12 Brazilian candies of "Sonho de Valsa," "Ouro Branco" or "Serenata de Amor" (you may substitute with Ferrero Rocher, or Kit Kat and Reese's Peanut Cups, for a more economic option)
1 cup (240 ml) milk
1 tablespoon (15 ml) corn starch
2 tablespoons (30 ml) sugar
4 tablespoons (60 ml) cocoa powder (unsweetened)

Top layer:
3 egg whites
6 tablespoons (90 ml) sugar
1 1/2 cup heavy cream

Preparation:
Bottom layer:
In a medium saucepan, bring the condensed milk, milk, egg yolks, cornstarch and sugar to medium-low heat, stirring constantly. Turn heat off when you get a creamy consistency.
Pour the cream into a Pyrex-type dish approximately 9" X 13" and let it cool.

Chop the candy and spread it over the cream (bottom layer).

Middle layer:
In a small saucepan, bring the ingredients of the intermediate layer (milk, cornstarch, sugar, cocoa) to medium-low heat, stirring constantly, until thickened. Remove from heat and let cool. Pour over into the dish over the chopped candy.

Top layer:
Beat the egg whites with 6 tablespoons of sugar until fluffy. Add the heavy cream and slowly incorporate it to the egg white mixture.
Pour the mixture of egg whites and cream over the chocolate on the dish.
* Suggestion to decorate the top (optional): In the same pan used to make the chocolate cream, add a tablespoon of milk and a little cocoa powder. Take it to a medium heat and bring it to a boil. Using a small spoon, pour some drops of this liquid over the dessert. Then, using the same spoon or preferably a knife, carefully "drag" each drop of chocolate liquid on the top, making curved drawings.

Bring to the freezer for several hours until firm. Remove from freezer 20 minutes before serving so it is easy to scoop from the dish.