Carlota de Limón
A creamy no-bake Mexican dessert layered with Maria cookies, sweetened condensed milk, evaporated milk, and fresh lime juice.
Equipment
- Blender
- 6-inch springform pan
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
Ingredients
- 12 ounces evaporated milk chilled
- 14 ounces sweetened condensed milk
- 3/4 cup fresh lime juice from about 6 limes
- 2 packages Maria cookies about 6 ounces each
- 1 cup heavy cream cold
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lime zest finely grated, plus extra for garnish
- lime slices or fresh berries optional garnish
Instructions
- Line a 6-inch springform pan with parchment paper, covering the bottom and sides.
- Blend the evaporated milk, condensed milk, and lime juice until smooth and creamy.
- Spread a thin layer of lime cream in the pan, then add a layer of Maria cookies. Repeat the layers, finishing with cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Beat the cold heavy cream, sugar, and vanilla until stiff peaks form.
- Remove the chilled cake from the pan, decorate with whipped cream and lime zest, and serve cold.
Notes
- Use fresh lime juice for the brightest flavor.
- Do not soak the cookies before layering.
- Chill overnight for the cleanest slices.
- Keep leftovers covered and refrigerated.