Postre chaja simple sin dulce de leche

dulce de leche

🥗Healthier: coconut cream

💰Cheaper: sweetened condensed milk

Coconut cream provides a lower-calorie option while maintaining creaminess.

peaches

🥗Healthier: berries

💰Cheaper: canned fruit

Berries are lower in sugar and can be more affordable when in season.

Boil about 2 cups of water in a pot.

Place a bowl with 4 egg whites and 300 grams of sugar over the boiling water to create a double boiler.

Once the water is boiling, reduce the heat and stir the mixture until the sugar dissolves completely and feels smooth when rubbed between fingers.

Remove the bowl from heat and start beating the egg white and sugar mixture until it forms stiff peaks (about 5 minutes).

In a separate bowl, whip 250 milliliters of heavy cream with 3 tablespoons of powdered sugar until it forms peaks, being careful not to overbeat.

Chill the whipped cream in the refrigerator.

Gently fold the whipped cream into the meringue to create a smooth mixture.

Prepare the cake by cutting it into pieces and place them at the bottom of a serving dish.

Layer the meringue and whipped cream mixture over the cake pieces.

Add diced peaches on top of the cream layer.

Repeat layering with more cake, cream, and peaches until all ingredients are used, ensuring to press down slightly as you layer.

If desired, drizzle some peach syrup over the cake layers for added moisture.

Cover the assembled dessert with plastic wrap and refrigerate for 2 to 4 hours to set.

After refrigerating, remove the plastic wrap and invert the dessert onto a serving plate.

Crush some merengues and sprinkle them over the top and sides of the dessert for decoration.

Add some peach pieces on top for garnish.

Slice and serve the dessert.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens