Cookie roll dessert
Cookie roll with caramel cream and milk powder
If you're looking for a quick, simple dessert that has a unique visual and taste impact, you've found the perfect recipe! The cookie roll with caramel cream and milk powder is a delight that combines textures and flavors in a captivating way. It is a dessert that will bring a smile to your face and will surely become a favorite for you and your loved ones.
Preparation time: 20 minutes
Rest time: 4 hours
Total time: 4 hours and 20 minutes
Number of servings: 8
Ingredients:
For the roll:
- 1 sheet of wafer (approximately 30x40 cm)
For the caramel cream and cookies:
- 100 g sugar
- 150 ml water
- 150 g cookies (preferably plain cookies, without filling)
For the milk powder cream:
- 100 g sugar
- 3 tablespoons water
- 100 g butter (of good quality, ideally at room temperature)
- 100 g milk powder
- 3 tablespoons coconut
- 1 vial vanilla essence
Preparation:
1. Preparing the caramel cream:
In a small saucepan, add the sugar and let it cook over medium heat until it caramelizes. Be careful! It is important not to stir the sugar at this stage; just gently swirl the pan to distribute the heat evenly. Once the sugar has reached a golden amber color, carefully add the water. The hot steam can be dangerous, so be cautious! Continue to stir until the sugar completely dissolves.
2. Adding the cookies:
Once you have a smooth caramel syrup, add the finely crushed cookies. Mix well so that the cookies soak in the caramel. This combination will give the roll an intense flavor and a crunchy texture.
3. Assembling:
Quickly spread the cookie and caramel cream over the wafer sheet, covering it evenly. Do this step quickly, as the heat from the cream will soften the wafer, making it easier to roll.
4. Preparing the milk powder cream:
In a separate saucepan, place the sugar and the 3 tablespoons of water to boil over low heat. Stir until the sugar completely dissolves. Add the butter and stir until it melts. Once you have a smooth consistency, remove the saucepan from the heat and add the milk powder, coconut, and vanilla essence. Mix well to avoid lumps.
5. Finalizing the roll:
Spread the white milk powder cream over the caramel and cookie cream. Carefully roll the wafer sheet to form a tight roll. Make sure it is well wrapped to keep the filling intact. Wrap the roll in cling film and refrigerate for at least 3-4 hours. This resting time is essential to allow the flavors to blend and to achieve a firm structure.
6. Cutting and serving:
After the resting time has expired, remove the roll from the fridge. Use a sharp knife to cut equal slices. I recommend moistening the blade slightly with water to achieve clean and precise cuts.
Useful tips:
- Use good quality butter, as it will influence the final taste of the cream.
- If you want an extra flavor, you can add a bit of cocoa to the cookie cream or replace the coconut with ground almonds.
- This roll can be served with warm chocolate sauce or fresh fruits, such as strawberries or raspberries, for a pleasant contrast of flavors.
Nutritional benefits:
This roll is not just a sweet treat, but also a source of energy due to the cookies and butter. Additionally, the milk powder adds a significant amount of protein. The coconut brings healthy fats, contributing to a balanced dessert.
Frequently asked questions:
1. Can I use another type of cookies?
Yes, you can experiment with different cookies, but make sure to choose ones that do not have filling, so as not to compromise the texture of the roll.
2. How can I store the roll?
The roll keeps well in the fridge, covered with cling film, for 4-5 days.
3. Can I freeze the roll?
It is recommended not to freeze the roll, as the textures may change. Instead, prepare it fresh and enjoy it immediately.
Combine this cookie roll with a flavored coffee or fruit tea for a perfect indulgent moment! The cookie roll with caramel cream and milk powder is not just a dessert, but a culinary experience you won't forget easily. Enjoy every slice and relish the compliments from your loved ones!
Ingredients: 1 wafer sheet Caramel cream and biscuits: 100 g sugar 150 ml water 150 g biscuits Milk powder cream: 100 g sugar 3 tablespoons water 100 g (quality) butter 100 g milk powder 3 tablespoons coconut 1 vial vanilla essence
