Tres Leches Dessert Cups

Ingredients

• 1 vanilla pound cake (Store-bought; cut into circular shapes)
• 0.5 cup evaporated milk
• 0.75 cup condensed milk
• 0.5 cup whole milk
• 1 tbsp vanilla extract
• 1 cup unsweetened heavy whipping cream
• 1 tbsp granulated sugar
• strawberries (Sliced for layering and fresh for topping)
• pistachios (Chopped, for garnish)

Steps

1. 1

   Cut the vanilla pound cake into circular pieces and set them aside.

2. 2

   Prepare the milk drizzle by whisking together the evaporated milk, condensed milk, whole milk, and vanilla extract.

3. 3

   Beat the heavy whipping cream with the granulated sugar until fluffy, about 4 minutes. Set the whipped topping aside.

4. 4

   Place a circular piece of pound cake in the base of each dessert cup.

5. 5

   Press the cake into the cup, then poke holes through the cake.

6. 6

   Pour some of the milk drizzle over the cake.

7. 7

   Add a spoonful of sliced strawberries over the soaked cake.

8. 8

   Add another layer of pound cake and pour more milk drizzle over the top.

9. 9

   Finish each cup with a dollop of whipped cream and fresh berries.

10. 10

    Garnish the dessert cups with chopped pistachios.

11. 11

    Refrigerate the dessert cups for at least 3 hours, then serve.

Notes

The source does not specify the quantity of strawberries or pistachios, nor the exact number or size of dessert cups. Refrigeration is required for at least 3 hours before serving.

Nutrition per serving

• dessert
• no-bake
• tres leches
• individual servings
• refrigerated
• Latin American
• strawberry
• make-ahead