Ingredients:
1 cup NESTLÉ LA LECHERA Sweetened Condensed Milk, divided
3/4 cup water
3 tablespoons rum
7 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
1 package (8 ounces) cream cheese, at room temperature
2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
1/2 pound sponge cake, cut into 12 slices
2 (3/4 ounce each) NESTLÉ CARLOS V Milk Chocolate Bars, grated
Directions:
HEAT ½ cup sweetened condensed milk and water in small saucepan over medium heat, stirring occasionally, until mixture comes to a gentle boil. Remove from heat; add rum and coffee granules, stirring vigorously until coffee is dissolved. Set aside.
MIX cream cheese, remaining 1/2 cup sweetened condensed milk and vanilla extract in small mixer bowl until smooth.
WHIP cream and sugar in small mixer bowl until stiff peaks form. Stir one-fourth of whipped cream gently into cream cheese mixture. Fold remaining whipped cream into cream cheese mixture.
LINE bottom of 8-inch-square baking dish with half of sponge cake slices; drizzle with half of coffee mixture. Spoon half of cream cheese mixture over sponge cake slices; top with remaining sponge cake slices. Drizzle with remaining coffee mixture. Spoon remaining cream cheese mixture over sponge cake slices. Refrigerate for 2 hours before serving. Sprinkle with chocolate; serve immediately.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
2 minutes
Cooling Time: 120 minutes
Servings: 8
In this recipe:
