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Triple layer caramel and biscuit dessert
Triple layer caramel and biscuit dessert
4.7
16 Reviews.
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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:
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400 ml Dulce de leche
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150 gr Digestive biscuits
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25 gr Butter
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300 ml Whip cream
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7 gr Vanilla sugar
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25 gr Daim bar
Instructions:
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Smash the Digestive graham biscuits in to crumbles.
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Melt the butter and mix it with the biscuit crumbles.
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Pour the mixture evenly in 4 serving bowls and place them in the fridge for 30 minutes.
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Pour the dulce de leche sauce evenly on top of the biscuits and place them in the fridge for 10 minutes.
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Whip the cream and the vanilla sugar to a hard foam and pour evenly on top of the dulce the leche sauce.
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Cut the daim bar in small pieces and sprinkle on top of the whip cream.
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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
A Swedish semla is a cardamom bun filled with almond paste and whip cream. This recipe is a mix of a semla and a blond mud cake. This slightly sticky mud cake is topped like a semla, with almond paste and sweet whip cream. So why not give it a try and impress your friends or family on the actual semmel day that accrues in February, the day before Ash Wednesday.
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.
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