Ingredients
- Creamy base:
- Whole liquid cream (very cold).
- Sweetened condensed milk (to your taste).
- Cream cheese (Philadelphia type) or Mascarpone (for creaminess and hold).
- Fruits: Fresh mangoes (peeled and diced) or a mix of tropical fruits.
- Crunchy touch: Speculoos or Petit Beurre biscuits.
- Aromas: Vanilla extract or a squeeze of lime juice (to enhance the flavor of the fruit).
Preparation Steps
1. Preparation of the cream
In a cold bowl, whisk the liquid cream until it begins to thicken. Add the cream cheese (or mascarpone) and sweetened condensed milk. Continue to whisk until you obtain a firm cream (a thick, velvety consistency).
Note: Make sure the cream is very cold before you start, otherwise it won't rise properly!
2. Preparation of cookies
Crush your cookies to obtain a coarse crumb. Avoid making it too fine a powder; keeping small pieces provides a pleasant texture contrast with the softness of the cream.
3. Preparation of fruit
Cut your fresh mangoes into small, uniform cubes. If the mango is very sweet, a light squeeze of lime juice will help balance the flavors.
4. Assembly (Assembly)
Use verrines (small glasses or bowls) and start assembling:
- Base coat: A generous spoonful of crushed cookies.
- Middle layer: A layer of the whipped cream mixture.
- Top layer: A layer of diced fresh mango.
- Repeat: Add another layer of cream and finish with a final garnish of fruit or a few cookie crumbs.
5. Refrigeration
This is the most important step for a no-bake dessert. Place the glasses in the refrigerator for at least 2 to 4 hours. This allows the cookies to soften slightly and the flavors to blend well.
Serving Tips
Serve straight from the refrigerator. You can decorate the top with a fresh mint leaf or a drizzle of passion fruit pulp for an extra tropical touch.