Tres leches or three-milk cakes are really a hot favourite with many people, and everyone in my house, these days. So, naturally, a recipe with three kinds of milk had to be on the cards for me.

The excessive urge to experiment could not be resisted and I decided to create my own version of a three-milk dessert. This was also to come up with a delicious dessert without poking a hole in the wallet, so I did not use a cake and substituted it with simple bakery biscuits, what is popularly called “anday walay biscuit” or egg cookies.

Simplicity, convenience and great taste are what define this dessert, since the process is very simple, the ingredients are easily available and the end result is mouth-watering. Milk, cream and condensed milk make for the three kinds of milk used, and cocoa powder and a bar of milk chocolate for garnishing lend a light touch of chocolate flavour that complement the delectable egg cookies.

Ready in no time, this three-milk cookie dessert is ideal for both a simple family dinner and a luxurious spread for guests.

Photos by the writer
Photos by the writer

Ingredients

• 250 g egg cookies

• 2/3 cup milk

• 200 milk cream

• 1/2 can of condensed milk, or to taste

• 2 tablespoons cocoa powder

• A bar of milk chocolate

Photos by the writer
Photos by the writer

Method

Line cookies in a serving dish. In the milk, add 1/4 cup of condensed milk, stir and pour evenly over the cookies, using a spoon, to make sure all the cookies are well soaked with the milk.

In a bowl, add cream, cocoa powder and condensed milk. Beat until mixed well, there is no need for beating till the soft peaks stage. Taste the cream mixture, if you want it to be sweeter, add some more condensed milk and mix again.

Pour evenly over the biscuits to cover completely, top with chocolate shavings, and chill before serving.

So easy and simple, isn’t it?

The writer Instagrams @the_experimentalcook

Published in Dawn, Young World, September 23th, 2023

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