Calling all dessert lovers! Could we really celebrate Easter without a gorgeous dessert? I’m taking the fuss out of our Easter meal this year with a simple and easy Carlota! I decided to add cherries to my Carlota and change it’s traditional color of white to a festive pinkish-purple pastel. It’s the prettiest color but aside from that, the fresh cherry flavor only adds to this already delicious dessert…. pushing it all the way up in dessert ranks. Lucky for me, I was able to find all my ingredients at Northgate Market and pick up a few extra goodies while I was there. I hope you’ll try this Easter Cherry Carlota and make it whenever you have a bag of cherries hanging around.
Ingredients for Cherry Carlota:
- 1 ½ cups fresh cherries (pit and stem removed) + 6 more to decorate
- ½ cup fresh lime juice ( I used 3 large limes) (reserve peelings for zest)
- 2 cans (28 ounces) La Lechera Sweetened Condensed milk
- 2 cans (24 ounces) Carnation Evaporated milk
- 75 Marías Cookies
- Chocolate Easter bunny
- Jordan almonds or candy eggs
Directions:
Blend cherries, lime juice, La Lechera, and Evaporated Milk on high until cherries are completely pureed and mixture is a fluffy thick consistency.
Spray a springform pan lightly with a non-stick baking spray.
Pour ½ cup of cherry mixture on bottom on springform pan and spread it out to coat the bottom evenly.
Place cookies along the edge of the pan and then fill the bottom with a single layer of cookies.
Pour 1 cup of cherry mixture over cookies and continue to alternate between cookies and cherry mixture ending with the cherry mixture on top.
Refrigerate for 4 hours or preferably overnight.
Garnish top with lime zest, fresh cherries and Easter candy.
Serve cold and Enjoy!
Hoppy Easter.
If you are planning an Easter picnic, consider making my Torta De Milanesa De Calabacita!
