Dulce de Leche Mousse in a Glass
Whipped cream folded with thick dulce de leche, layered in a glass with ladyfingers, nuts, fresh fruit and grated chocolate. A no-bake dessert that puts creamy, crunchy and fresh in every spoonful.
Use pastry-grade dulce de leche (repostero), not the runny spreading kind: it is thicker and it is what lets the mousse hold its shape without gelatin.
Made with homemade dulce de leche, cook it a few minutes longer than usual so it sets firm enough.
🔎 What is dulce de leche? — where it comes from, what goes in it and how it differs.
Ingredients
- 250 ml heavy cream (double cream)
- 250 g thick pastry-grade dulce de leche
- Ladyfingers, broken up, as needed
- Nuts (walnuts or almonds), to taste
- Fresh fruit (bananas or strawberries), sliced
- Grated bittersweet chocolate, to decorate
Method
- 1
In a bowl, whip the cream together with the thick dulce de leche, with an electric or hand whisk, for a few minutes until the mixture takes body and holds firm.
- 2
Finish bringing it together with a spatula, using gentle movements, and refrigerate for at least an hour so the mousse sets.
- 3
To assemble, use glasses or a 26 cm dish, alternating layers of the mousse with your chosen additions (ladyfingers, nuts or fruit).
- 4
Decorate the top generously with grated chocolate and serve well chilled.
The Dulce de Leche Trail: Argentina's Sweetest Flavor
If one flavor defines Argentina and takes you straight back to childhood, it is dulce de leche. These are the recipes where this milk caramel plays the lead: from cooking your own from scratch to the best ways to use it. A tribute to the most generous and comforting sweet in the Argentine kitchen.
