Name: Carlota de Limón
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 9 to 10 servings
Cuisine: mexican
Ingredients: 1/2 cup freshly squeezed lime juice; 1/4 cup freshly squeezed lemon juice; One 14-ounce can sweetened condensed milk; One 12-ounce can evaporated milk; One 8-ounce block cream cheese; 1 tablespoon Mexican vanilla extract; Two and a half 7-ounce sleeves Mexican Maria cookies (biscuits), about 90 cookies total; 1 cup heavy cream; 2 tablespoons sugar; 2 teaspoons Mexican vanilla extract; 3 tablespoons lime zest

Directions

Special equipment:

a 9-inch springform pan; a 3-inch-wide acetate collar; a piping bag fitted with a large star tip

Line the sides of a 9-inch springform pan with a 3-inch-wide acetate collar. Set aside.
For the Carlota de limón: Combine the lime juice, lemon juice, sweetened condensed milk, evaporated milk, cream cheese and vanilla in a high-speed blender. Blend until the mixture is slightly thickened, 3 to 5 minutes.
Spread a thin layer of the creamy milk mixture over the bottom of the prepared pan. Layer 8 to 9 Maria cookies on top, then add another layer of milk mixture to lightly cover the cookies and add another layer of cookies. Try to arrange the cookies to cover any gaps from the previous layer. If you have any broken cookies, you can add these to any gaps in between the cookies. Lightly press on the cookies to sandwich the cream between the layers.
When you get to the second layer line the perimeter of the pan with cookies; this should take about 8 cookies. Continue to layer the cookies and cream, ending with cream. This should yield 8 to 10 layers. Tent the top with plastic wrap and refrigerate for at least 3 hours and preferably overnight.
For the citrus whipped cream: Combine the heavy cream, sugar, vanilla extract and 2 tablespoons of lime zest in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until you have slightly stiff peaks, about 4 minutes. Transfer the whipped cream to a piping bag fitted with a large star tip. Crush 5 cookies and set them aside.
When the Carlota de limón is chilled, unlatch and remove the pan ring. Carefully remove the acetate collar. Pipe a border of citrus whipped cream around the top of the cake. Sprinkle the crumbled cookies in the center of the cake and sprinkle with the remaining 1 tablespoon lime zest.

Cook’s Note

The longer the Carlota de limón rests in the fridge the softer the cookies will become and the more flavorful the dessert. If you don’t have a springform pan your can also make this in a trifle dish or a deep glass dish.

Carlota de Limón

Ingredients