No-Bake Cookie Cottage Roll

Ingredients

• 21 Cookies (Arrange 3×7; dip one edge of each cookie in milk.)
• Milk (For dipping the edges of the cookies.)
• 200 g Cream cheese
• 150 ml Heavy cream 30–33% (Chilled.)
• 50 g Powdered sugar (The source specifies 50–60 g; additional powdered sugar is used for dusting before serving, but the amount is not specified.)
• 120 g Dulce de leche (Pipe in three strips down the center of the cream.)
• Vanilla (Optional.)
• Berries (For decorating before serving, optional.)
• Rosemary (For decorating before serving, optional.)

Steps

1. 1

   Lay out a sheet of plastic wrap. Arrange the cookies tightly next to one another in 3 rows of 7; alternatively, you can arrange 7 rows of 3. Dip one edge of each cookie in milk.

2. 2

   In a bowl, whip the cream cheese, chilled heavy cream, and powdered sugar until thick and firm. Add vanilla if desired.

3. 3

   Pipe the cream onto the cookies, forming strips along the sides and down the center.

4. 4

   Pipe the dulce de leche in three strips down the center of the cream.

5. 5

   Lift the left row of cookies together with the plastic wrap and press it against the cream.

6. 6

   Lift the right row of cookies and bring both sides together, forming a triangle.

7. 7

   Compress the dessert through the plastic wrap so that its structure becomes even.

8. 8

   Wrap the roll tightly in plastic wrap and refrigerate for 2–3 hours so the cream can set.

9. 9

   Remove the plastic wrap before serving. Lightly dust the roll with powdered sugar and decorate with berries or rosemary.

Notes

The source does not specify the amount of milk for dipping the cookies or the amount of berries or rosemary for decoration. This dessert is prepared without baking; the chilling time is 2–3 hours.

Nutrition per serving

• dessert
• sweet
• no-bake
• festive
• chilled dessert
• cookies
• quick recipe
• European cuisine