Carlotta

Carlotta

Based on 0 ratings
Anja Kordowski

Anja Kordowski

Community member

"This Mexican dessert is super easy to prepare and tastes surprisingly light and fresh with the lemon juice despite using two types of heavy creams. Great in combination with a Tacos dinner night :)"

Difficulty

Easy đź‘Ś
10
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings2
197½ g
evaporated milk
197½ g
sweetened condensed milk
1½
lemons
½ package
vanilla flavoured cookies

  • Step 1/5

    • 1½ lemons

    Grate and squeeze the lemons, keep the juice and the zest

  • Step 2/5

    Combine the two types of milk and add lemon juice step by step while whisking (no, milk does not curdle).
    • 197½ g evaporated milk
    • 197½ g sweetened condensed milk

    Combine the two types of milk and add lemon juice step by step while whisking (no, milk does not curdle).

  • Step 3/5

    Choose a tray of your choice and line bottom with vanilla cookies. Pour lemon-cream mix on top. Continue until biscuits are used up and finish off with cream - as you do for Tiramisu.
    • ½ package vanilla flavoured cookies

    Choose a tray of your choice and line bottom with vanilla cookies. Pour lemon-cream mix on top. Continue until biscuits are used up and finish off with cream - as you do for Tiramisu.

  • Step 4/5

    Put the Carlotta into the freezer and let it chill for approx. 2 hours. Garnish with lemon zest.

  • Step 5/5

    Enjoy

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