200 ml of strong brewed coffee
1 can of sweetened condensed milk
1/2 can of evaporated milk
250 ml of heavy cream whipped to a meringue-like consistency
3 tablespoons of heavy cream
250 g of caramel sauce
1/2 can of caramel syrup cut into thin strips
200 ml of strong brewed coffee
1 can of sweetened condensed milk
1/2 can of evaporated milk
250 ml of heavy cream whipped to a meringue-like consistency
3 tablespoons of heavy cream
250 g of caramel sauce
1/2 can of caramel syrup cut into thin strips
Place the coffee in a small saucepan over low heat and wait for it to reduce by half. Reserve
In a bowl, mix together the sweetened condensed milk, evaporated milk, whipped cream, and reduced coffee
Refrigerate
In another bowl, mix together the heavy cream and caramel sauce. Reserve
Spoon the mixture into individual serving cups with the caramel syrup at the bottom, topped with a layer of caramel syrup and finished with a dollop of the coffee mixture
Serve chilled.
