Cookie and milk cream dessert (Cookie dessert)

Name: Cookie and milk cream dessert (Cookie dessert) - Clementina B.
Ingredients: 2 eggs; 2 tablespoons of sugar; 200 ml of liquid cream; 1 can of condensed milk; 1 can of full; fat milk (measured with the same can); 1 pack of digestive biscuits; strong espresso coffee; cocoa (for decoration)

Dessert - Cookie and milk cream dessert (Cookie dessert) by Clementina B. - Recipia

Cookie and Milk Cream Dessert (Doce de bolacha) There have been many times when I've found myself looking for a quick dessert to make, especially when I have last-minute guests. This cookie and milk cream dessert is one of the ones I've made most often, especially since my husband loves it, which is why it has become his "signature" recipe. I also like it because it doesn't require complicated ingredients and doesn't take much time. Quick Info Total time: 30-40 minutes (plus chilling time in the fridge) Preparation time: 20 minutes Cooking time: 10-15 minutes Servings: 8-10 Difficulty: easy Recipe type: quick, no-bake dessert Ingredients 2 eggs 2 tablespoons of sugar 200 ml liquid cream 1 can of condensed milk (approx. 400 g) 1 can of whole milk (I use the same can as the condensed milk, so about 400 ml) 1 package of digestive biscuits (about 200 g) strong espresso coffee (for soaking the biscuits) cocoa or chocolate for decoration Instructions 1. In a saucepan, mix the eggs: separate the yolks from the whites. Place the yolks in a smaller bowl. 2. Pour the condensed milk and whole milk over the yolks (I measure the milk using the same can as the condensed milk). Whisk well. 3. Place the saucepan over low heat and stir continuously to prevent it from sticking or curdling. The cream will start to thicken after about 10 minutes, but it shouldn't become too firm. It should just reach the consistency of a soft pudding. 4. Once thickened, remove from heat and pour the cream directly into a glass or ceramic dessert dish. Allow the cream to cool completely at room temperature. 5. Meanwhile, take care of the egg whites. Whip the egg whites with a mixer until foamy, then add the 2 tablespoons of sugar and continue whipping until you have a firm meringue. 6. In another bowl, whip the cold liquid cream until it thickens well. Then gently fold the whipped cream into the meringue using a spatula, being careful not to deflate it. 7. Prepare a strong espresso coffee. Let it cool for a few minutes until it's not hot. 8. Break the biscuits or leave them whole, depending on your dish, and quickly dip them in the cooled coffee. Don’t soak them too long, or they will become too soft and the dessert will be too runny. 9. Over the cooled cream, create two layers of coffee-soaked biscuits to cover the entire surface. 10. Spread the whipped cream and meringue mixture over the biscuits, leveling it gently. 11. Place the dish in the fridge for a few hours, preferably overnight. 12. When serving, dust with cocoa or grate some chocolate on top. Why I Make This Recipe Often It saves me when I want something quick and don't feel like baking or whipping complicated creams. You only need some basic ingredients and a little patience while mixing. Plus, I love that it turns out creamy, even if it’s not very firm; it has just the right consistency. It’s also good the next day, if there’s any left. Tips and Variations Tips - The cream won't set as firmly as a cold pudding or buttercream; it will remain softer. Don't worry, that's how it's supposed to be. - When folding the whipped cream into the meringue, don’t mix too vigorously, or you’ll lose the air. - Don’t soak the biscuits too much in the coffee, as they absorb liquid quickly and leave water in the dessert. - Let it chill in the fridge for at least 3-4 hours to stabilize the layers. Substitutions - The condensed milk can be the classic type; it doesn’t have to be specifically for desserts. - The cream can be replaced with whipping cream, but don’t use plant-based alternatives, as they change the taste. - If you don’t have digestive biscuits, regular plain biscuits will work too, but the flavor will be slightly different. Variations - You can add a thin layer of ground nuts between the biscuits and cream for texture, though it’s not traditional. - You can add a splash of vanilla extract to the cream for extra flavor. - Sometimes I alternate the biscuits with ladyfingers if I don’t have anything else on hand. Serving Ideas - Dust with cocoa before serving or grate some chocolate on top. - It can be portioned into individual cups for a more elegant presentation at a larger gathering. - It’s suitable both as a homemade dessert and for parties. Frequently Asked Questions 1. Can I use instant coffee instead of espresso? Yes, if you don’t have an espresso machine, you can make a strong instant coffee; just make sure it’s not too sweet. 2. Why doesn’t the cream set like a pudding? The cream has a high milk content and doesn’t contain starch or flour; the consistency should be softer. It’s normal for it not to hold very firm when cut. 3. Can I make the dessert a day in advance? Yes, it’s actually better if you let it chill in the fridge overnight. The layers set better, and the flavor is more balanced. 4. What should I do if the meringue or cream weeps liquid? If the egg whites aren’t whipped well or if the cream isn’t firm enough, liquid can form on top. Don’t overmix and use very cold ingredients for the cream. 5. Can the dessert be frozen? I don’t recommend it, as the texture of the cream changes significantly upon thawing. Nutritional Values Estimate per serving (from 10): approximately 270 kcal, 12 g fat, 36 g carbohydrates, 6 g protein. The dessert is quite rich, mainly due to the condensed milk and cream. Values may vary depending on the brand of ingredients and how thick the layers are. Storage and Reheating It can be stored in the fridge, covered, for up to 2 days. It won’t last longer without the biscuits becoming too soft. It’s served cold and not reheated. If some liquid has gathered on the surface, gently drain it before serving.

Cookie and milk cream dessert (Cookie dessert)

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