Peach Carlota

Ingredients

• 1 lata Peaches in syrup (Approximately 820 g; reserve some peaches for garnish and drain the rest.)
• 1 lata Sweetened condensed milk (Approximately 387 g.)
• 1 lata Evaporated milk (Approximately 360 ml, chilled to make whipping easier.)
• 190 g Cream cheese (At room temperature so it incorporates smoothly without lumps.)
• 2 tbsp Lemon juice (Helps thicken the mixture and balances the sweetness.)
• 36 Maria cookies (Approximately 300 g; use enough to form layers.)

Steps

1. 1

   Drain the peaches in syrup and reserve some for garnish. Cut the rest into small cubes.

2. 2

   Place the sweetened condensed milk, evaporated milk, cream cheese, and lemon juice in a blender. Blend until completely smooth and creamy.

3. 3

   Fold the chopped peaches into the cream with a spatula, mixing gently to distribute them without completely breaking them apart.

4. 4

   Cover the bottom of a baking dish with a layer of Maria cookies. If necessary, break some cookies to fill the gaps.

5. 5

   Add a layer of the peach cream over the cookies and spread it evenly.

6. 6

   Repeat the layers of cookies and cream until all the ingredients are used, making sure the final layer is cream.

7. 7

   Garnish with the reserved peaches and, if desired, crushed Maria cookies.

8. 8

   Cover the baking dish and refrigerate for at least 4 hours, preferably overnight, until the cookies are soft and the cream is firm.

9. 9

   Cut the Carlota into portions and serve chilled.

Notes

The visible source only provides the dessert's name and does not include quantities or instructions; the quantities and method are an estimated reconstruction of a traditional peach Carlota. Keep the dessert refrigerated and consume it within a maximum of 3 days.

Nutrition per serving

• dessert
• no-bake
• refrigerated
• Mexican
• sweet
• peach
• easy