Description
Individual dessert cups filled with tender sponge soaked in a three-milk mixture, topped with whipped cream and fresh berries.
Ingredients
- 1 (9×13) sponge cake or pound cake, cut into 12–16 small cubes
- 1 can (12 fl oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2–3 tablespoons granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Fresh mint leaves for garnish
Instructions
- Prepare the cake. Slice or cube the sponge cake into bite-size pieces and arrange them in dessert cups.
- Make the milk mixture. Whisk together the evaporated milk, sweetened condensed milk, and whole milk until smooth.
- Soak the cake. Pour the milk mixture over the cake cubes evenly until saturated.
- Chill to absorb. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.
- Whip the topping. In a chilled bowl, beat the heavy cream with sugar and vanilla until soft peaks form.
- Finish each cup. Spoon or pipe whipped cream over the soaked cake, then top with mixed berries and mint leaves.
- Serve cold and enjoy!
Notes
For a less sweet dessert, reduce the sweetened condensed milk. Use day-old cake for better absorption.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Mexican