If you are a fan of this classic dessert, we give you an incredible and simple frozen version made with Tía Rosa® Divididas en Tiras Doraditas filled with homemade vanilla ice cream. This mille-feuille cake is the perfect dessert for this summer.
2 packages Tía Rosa® Doraditas divided into strips, (110 g each)
mixed berries, for decoration
canned tangerine, for decoration
peppermint, for decoration
Preparation
6h
10 mins
Low
For the ice cream, in a bowl, whisk the egg yolks with the sugar until whitened.
Heat the milk with the vanilla in a pot over medium heat until it starts to boil. Add a little of the milk to the egg yolk mixture and whisk to temper.
Pour the egg yolk mixture into the pot and cook for about 10 minutes or until thickened. Cool immediately.
With the help of a mixer, whip the cream until soft peaks form. Fold gently with the vanilla sauce. Freeze until the ice cream is firm, stirring the mixture occasionally.
On a flat plate, place two pieces of Tía Rosa® Divididas en Tiras Doraditas and add a bit of ice cream. Spread gently, but work quickly to not completely melt the ice cream.
Cover with two more pieces of Tía Rosa® Divididas en Tiras Doraditas and repeat until you have 2 layers of ice cream. Freeze for 1 more hour.
Remove the cake from the freezer and decorate with whipped cream, red fruits, mandarin segments, and mint leaves. Cut and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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