The Penguin Paradise Cup is a dessert that enchants with its elegance and deliciousness. This cup is a triumph of paradise cream, cocoa cream, and cookies, all served in harmonious layers that provide a heavenly experience with every bite. It is the perfect solution to end a dinner beautifully or to indulge in something truly special. Easy to prepare yet impressive, it captivates both adults and children with its enveloping taste. If you like desserts with paradise cream, try the cold lemon paradise cake, the cold coffee paradise cake, the pistachio paradise cream or the white chocolate paradise cream.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Penguin Paradise Cup
- 3/4 cup fresh whipping cream
- 1/3 cup condensed milk
- A few Digestive cookies
- 1/4 cup coffee
- 3 teaspoons unsweetened cocoa powder
- 2 teaspoons maple syrup
- as needed water
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Steps to Prepare the Penguin Paradise Cup
Prepare the paradise cream by whipping the well-chilled cream. When it is fluffy, gradually add the condensed milk (also well chilled) while continuing to whip with the beaters. Initially, the cream will become softer, but then it will firm up again.
If you want a crunchy topping, melt 1 oz of dark chocolate in a double boiler. I preferred to prepare a topping by mixing cocoa with maple syrup (or honey) and enough water to get a creamy texture.
In cups or glasses, place a cookie (if it is too large, trim the edges with a knife). Soak it with the coffee. Cover with a layer of cream. Alternate layers until you use up all the ingredients.
Make the last layer of cream and level it. Cover with the cocoa cream or melted dark chocolate, decorate with some crumbled cookies, and refrigerate for two to three hours before serving.
Storage
Store in the fridge for a couple of days at most.
