Ingredients:

  • 1 package (14 oz / 400g) Maria cookies or Graham crackers
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5g) ground cinnamon
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) rice milk

Instructions:

  1. Mix 1 teaspoon of ground cinnamon into the whole milk. Quickly dip each cookie into the cinnamon milk and line the bottom of an 8-inch springform pan. Create a second layer of dipped cookies on top of the first to form a sturdy base.
  2. In a chilled bowl, beat the heavy whipping cream until stiff peaks form.
  3. In a separate bowl, whisk together the sweetened condensed milk, 1 tablespoon of ground cinnamon, vanilla extract, and rice milk until smooth.
  4. Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture slowly until no white streaks remain and the mixture is airy.
  5. Pour half of the mousse over the cookie base and smooth the surface. Add one more layer of dipped cookies, then top with the remaining mousse.
  6. Dust the top with a pinch of cinnamon and refrigerate for at least 6 hours, or overnight, until firm.