Dulce de Leche and Coffee Trifle
This Dulce de Leche and Coffee Trifle is the best! It's easy, quick, it's unbelievably comforting, and you can make it a crowd pleaser just by switching the individual pots for one big dish.
Ingredients
Dulce the Leche Layer
- 1 can sweetened condensed milk cooked* like caramel or dulce de leche 385g
- 4 egg yolks
Coffee Layer
- 18 + Maria biscuits
- 200 ml hot water 3/4 cup + 1 tbsp
- 2 tbsp soluble coffee
Cream Layer
- 400 ml cream 1+1/2 cup + 2 tbsp
- 4 egg whites
- 9 g gelatin sheet
- 4 tbsp sugar
- pinch of salt
- cocoa powder
Instructions
Dulce the Leche Layer
- In a small saucepan whisk together egg yolks and Dulce the Leche until homogenized.
- Get it over medium-heat for five minutes or until the first bubble appears. Then, then reduce the heat to medium-low and whisk vigorously for 1 minute and take it off. It's ok if it is thinner at first it will get thicker along the way.
- Let it cool and stir once in a while. If you want it to cool quicker just beat it with a hand mixer. After this pour it into the jars, pots or even a deep dish where you'll serve the dessert. Make sure to be generous. ;)
Coffee Layer
- Mix coffee with hot water and let it cool. When lukewarm, dip the biscuits on both sides and place them over the layer of Dulce de Leche. Be careful so the cookies do not fall apart. I used 3 biscuits per single dose.
Cream Layer
- Hydrate the gelatin sheets in ice cold water. The cream should be very cold.
- Whisk egg whites until soft peaks with the salt.
- Wisk the cream until firm peaks, when almost ready add the tablespoons of sugar one by one.
- When the cream is ready, drain the gelatin and melt it for a few seconds in the microwave or on the stove. With the mixer on, pour the melted gelatin into the cream and mix well (if the gelatin is too hot, wait a bit).
- Fold egg whites into the cream. Then pour it over the coffee layer or take a few minutes to the fridge to gain some structure and make some decoration in this final layer.
- Take it to the fridge for at least an hour or you can even do it the day before.
- When serving garnish with cocoa powder as much as you like. A good layer of cocoa pleases me. This will make a fantastic contrast with the sweetness of the dessert. And it's flavor blends in perfectly, harmonizing with the all the layers.
Notes
* I used Dulce de Leche (sweet condensed milk cooked), but you can get a regular can of condensed milk and cook it at home. Just grab a pressure cooker with a little bit of water and cook for at least 3 hours or until it has a rich darker caramel color. You can even make it the traditional way, being careful about reaching that browned color and thickness.
*You can serve smaller doses, all of it for 8 to 10 people.
*You can serve smaller doses, all of it for 8 to 10 people.