If you like light and airy desserts that don’t take a whole lot of time to prepare, then this is THE treat for you! It’s the perfect balance of tart and sweet flavors with a little twist.
12ozcondensed milkit's one regular can, adjust to taste
1/2teaspoonvanilla extract
2packsMaria cookiesdepending on the shape & size of your dish(es)
lime zestto taste
lime slices for decorating
Instructions
Juice the limes then strain them through a fine sieve and pour into a blender. Pour in the evaporated and condensed milks the add the vanilla extract. Blend for a couple of minutes or just until you achieve a smooth mixture. Don’t over do it so you don’t end up with lots of air bubbles.
In a baking dish pour in a little bit of the sauce then arrange a single layer of Maria cookies. Next pour in a bit of the milk mixture over the cookies to coat them and use a spoon or spatula to help smooth, then add another layer of cookies and so on repeating until you have used up all of the milk mixtures. If you’d like you can break up some cookies to use to fill in the small gaps of the others (see video).
I would suggest that you try no to do more than 4 or 5 layers of cookies so that they don’t overpower the taste of the lime-milk mixture. They will soak up the liquid so you also don’t want too many of them because it’ll just end up being like a big soggy cookie — no one wants that!
The last or top layer should end with the milk mixture. Make sure you try to smooth it over as much as possible. I also like to give the dish a gentle tap on the table to help with any air bubbles. Coat the top layer with lime zest, if desired but will add an additional nice strong lime taste. Cover the baking dish with plastic wrap or its own lid and refrigerate for at least 2 hours before serving. I like to leave mine in the fridge overnight to make sure the dessert has solidified enough and also so the cookies have soaked up the milk mixture.
When ready to serve slice into as many and whatever size square pieces you’d like. If you’re not eating/serving the whole dessert at once do put it back in the refrigerator so it stays solid. This carlota de limon will keep in the fridge for up to a week but preferably consume in 2 days or the cookies become too soggy — still tastes great but the texture isn’t so nice.
Video
Notes
* I used an 8x8 glass baking dish, I suggest you do the same so that your carlota will have a good height with plenty of creamy goodness.** You can get from 9 to 12 servings. The calories are calculated for 10 servings or slices.