Ingredients:

  • 1 (14 oz) can Sweetened Condensed Milk (397 g)
  • 1 (12 oz) can Evaporated Milk (355 ml), chilled thoroughly
  • 1 cup Fresh Lime Juice (240 ml)
  • 1 Tbsp Lime Zest (15 ml)
  • 1/4 tsp Salt
  • 7 oz package Maria Cookies (200 g)
  • 1/4 cup Milk (60 ml), optional for dunking biscuits
  • 1/2 tsp Extra Lime Zest, for garnish
  • 3-4 Thin Lime Slices, for garnish

Instructions:

  1. Line the Pan: Line the base and sides of your chosen pan (loaf or round) with cling film or parchment paper, leaving an overhang. Ensure the Evaporated Milk is thoroughly chilled.
  2. Whip the Evaporated Milk: Pour the cold evaporated milk into a mixing bowl. Using an electric mixer, whip on medium-high speed for 3–5 minutes until the volume has doubled and it holds soft, light peaks.
  3. Combine Cream Bases: Gently fold the Sweetened Condensed Milk, lime zest, and salt into the whipped evaporated milk using a spatula. Mix until just combined.
  4. Add the Zinger: Gradually pour in the fresh lime juice while continually folding the mixture. The acid will cause the mixture to thicken noticeably, resembling a thin mousse. Stop folding as soon as it is uniform.
  5. Set the Base Layer: Spread a thin, even layer of the lime filling mixture across the bottom of the prepared pan.
  6. Layer the Biscuits: Quickly dunk each Maria cookie into the 1/4 cup of milk (if using) for just a second or two. Arrange them tightly over the filling layer, cutting biscuits to fit the pan’s edges if necessary.
  7. Repeat Layering: Pour one-third of the remaining filling over the biscuits, spreading gently. Add another layer of biscuits.
  8. Complete the Assembly: Continue alternating layers, finishing with a final, generous layer of the creamy lime filling on top.
  9. Seal and Chill: Cover the pan tightly with the excess cling film overhang. Place the Carlota in the refrigerator to chill for a minimum of 4 hours, but preferably overnight (8–12 hours) until fully firm.
  10. Release and Garnish: Once firm, carefully unwrap the Carlota and use the overhang to lift it onto a serving plate. Decorate the top with the reserved lime zest and thin lime slices before slicing and serving.