½cupdulce de lecheor sub extra sweetened condensed milk
3largelimesjuiced (equals ½ cup lime juice); about 2 to 3 large limes
1packagevanilla wafersor tea biscuits, or Maria cookies
Strawberry Lime Topping
1packagestrawberriesabout 2-3 cups
For Carlota de Limón
Combine evaporated milk, sweetened condensed milk, and dulce de leche in a bowl. Beat with hand mixer or the whisk attachment of a Kitchen Aid mixer until combined.
Add the zest of 2 large limes along with the juice of the limes (about ½ cup) to the bowl. Continue to mix until the mixture is smooth and creamy.
Wrap a piece of tinfoil around the bottom of a spring form pan.
Arrange a layer of the wafers or cookies across the bottom of the pan. Pour ⅓ of the mixture over the cookies and smooth with a spatula. Repeat 2 more times, ending with the mixture. Smooth with a spatula.
Pop the dessert in the freezer and allow to chill for an hour or two.
For Strawberry Lime Mixture
Cut 1 package (about 2-3 cups) of strawberries into quarters. Place the strawberries in a bowl. Add the zest of 1 lime along with the juice of 1 lime to the strawberries. Stir until completely combined.
To serve: Remove the dessert from the freezer. Top with the strawberry lime mixture. Cut into pieces and serve.
Always wrap a piece of tinfoil around the bottom of a springform pan in order to prevent leaking.