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If you have a sweet tooth this is a dessert for you. It has a biscuit bottom, in the middle you find the popular caramel sauce dulce de leche, and the top contains whip cream sprinkled with crumbles of a daim bar. Raspberry on the top gives an extra touch to the dessert. If you don't want to spend 3 hours boiling a can of sweetened condensed milk to become dulce de leche sauce, you can by it already prepared.
Ingredient List for 4 servings:
400
ml
Dulce de leche
150
gr
Digestive biscuits
25
gr
Butter
300
ml
Whip cream
7
gr
Vanilla sugar
25
gr
Daim bar
Instructions:
Smash the Digestive graham biscuits in to crumbles.
Melt the butter and mix it with the biscuit crumbles.
Pour the mixture evenly in 4 serving bowls and place them in the fridge for 30 minutes.
Pour the dulce de leche sauce evenly on top of the biscuits and place them in the fridge for 10 minutes.
Whip the cream and the vanilla sugar to a hard foam and pour evenly on top of the dulce the leche sauce.
Cut the daim bar in small pieces and sprinkle on top of the whip cream.
Place the dessert in the fridge until it is time to serve it. Decorate it with some raspberries.
A selection of recipes from the same country.
This recipe is from
Sweden
These are small and delicious nougat bars that are easy to make and can be kept in the freezer for 3 months. Fits perfect when you have many guests or as an afternoon treat to the coffee
This is a homemade Swedish Rulltårta with raspberry mousse, served as a bakery more than a coffee bread. Easy to prepare with raspberries and vanilla whip cream and fun to decorate each piece differently on the plate before serving it.
In Sweden most people associate the coffee bread"fikabröd" made with saffron to the time right before Christmas. This is a recipe for cookies made with saffron and can be prepared long in advanced, so you don’t need to stress the same day you want to serve them.
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and homemade recipes from around the world.
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