“Rocambole de Doce de Leite”
Rocambole is a Brazilian version of the Swiss roll. Brazilians like to make this rolled up sponge cake filled with milk caramel or guava marmalade. Soft milk caramel and guava marmalade can be easily found at the Latin foods isle of most grocery stores. You can also make your own milk caramel by cooking a can of condensed milk*
It is a delicious treat!
- 3 eggs
- 1/3 cup skim milk
- tea spoon vanilla
- 3/4 cup all purpose flour
- 1/4 tea spoon salt
- 1 can dulce de leche ( nestle) or 1 can condensed milk
- powdered sugar and cinnamon.
*To cook a can of condensed milk, place the can inside an instant pot, cover the can with water, and press the canning function. Remove the can once all pressure is out. Open it and pour caramel into a bowl and stir with a fork to smooth it.
* If you don’t have an instant pot, place the can of condensed milk in a pot, cover it with water and cook it in a water bath over medium heat for 1 hour and a half. Keep hot water handy to fill in water bath and pot as water levels reduce with heat. Do not let waters dry completely or can will explode. The can of condensed milk has to be covered with water and the water bath has to have about 2 inches of water at all times. This process is easy but requires constantly watching the water levels. Once cooked, remove the pot from the water, open the can and pour the caramel in a bowl. Stir with a fork to smooth it.
- Heat oven to 375 F. Line a cookie sheet with parchment paper, leaving a border and grease it with butter or oil.
- Sprinkle a cloth towel with about 1/2 cup powdered sugar and set aside.
- Using a food processor or electrical mixer, beat the eggs until thick and creamy. Gradually, add sugar, then milk, and vanilla. Next, add flour, baking powder and salt, and beat until smooth. Pour batter into cookie sheet and make sure it is spread all over.
- Bake for 12 minutes or until fork comes out clean. When cake is ready, turn it over immediately into the towel with sugar, remove the paper and carefully roll it. Set aside on a rack to cool for about 30 minutes.
- Unroll the cake and remove the towel. Spread milk caramel all over the top and gently roll it back up. Place it on a serving platter and sprinkle powdered sugar and cinnamon.
“Torta de Limão”
Lime Torte is a very popular Sunday dessert. Usually, on Sundays, families get together and share a special meal with scrumptious desserts and tortes just like this one. Cold, creamy, delicious. The original lime torte is made with a top of merengue, but I confess, I am terrible at making merengue, so I like to make this recipe with a topping of chantilly cream and a touch of limoncello instead. Limoncello is an optional ingredient, but I think it really adds to the recipe. The original crust is made with corn starch cookies “biscoitos de maizena”, but they are very difficult to find, so in this version, I use honey and oats crunch bars. They work beautifully in this recipe. This is a great recipe to make ahead of time. A day before is good because the torte is left to chill more and the flavor concentrates better. You don’t want to eat this warm.
- 4 Honey and oats crunch bars
- 4 tablespoons of butter
- 2 cans condensed milk
- 10 limes
- 1 egg
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 3 ounces of limoncello
- Pre heat oven to 250F. Crumble the honey and oats bars in a food processor,then transfer to a bowl. Melt the butter and mix it into the crumbs using a fork. Press this mixture in a rectangular dish and bake it for 10 minutes. Set aside.
- While the crust is baking, in the food processor, mix the condensed milk, juice of 8 limes and the egg; beat well. Spread the mixture on top of the crust and bake at 250F for 30 minutes.
- While the torte is baking, whip the cream in the food processor until fluffy, transfer to a bowl and slowly add powdered sugar, folding in with the help of a fork. Then, slowly add the limoncello also folding the cream with a fork to preserve the air bubbles. Cover bowl and keep it in the refrigerator.
- Once torte is baked, let it cool . Cover and place it in the redrigerator for at least 4 hours. Spread the chantilly cream over the top and decorate it with thin slices of 2 limes ( wash limes before you slice). Place it back in the refrigerator for another 2 hours or overnight.
“Pavé de Chocolate” is a very popular Brazilian dessert, a Brazilian version of the French “Pavé du Chocolat” and it is my family’s favorite dessert. I kept this recipe as a secret for a long time. It was one of my best kept secrets, now revealed for you to enjoy.
It is decadent, creamy, cold and dreamy!
This recipe was originally made with “lady fingers” cookies but they were really hard to find in the USA back in the day so I substituted for graham crackers.
Lady fingers are easier to find now but I kept the graham crackers in the recipe. They make the recipe more affordable and delicious.
- 1 Box of honey graham crackers
- 1 Can fat free condensed milk
- 1 Cup of skim milk
- 4 oz Coffee liqueur. I use Kahlua.
- 1 Pint whipping cream
- 4 oz unsweetened 100% dark chocolate
- 1 cup semi sweet chocolate chips
- 13×9 rectangular glass or ceramic dish
- Put chocolate chips in freezer.
- Melt dark chocolate in a water bath
- Pour condensed milk in a food processor or blender add the melted chocolate and mix well, pour in a large bowl, set aside.
- Whip cream in food processor until very fluffy. Add whipped cream slowly to chocolate mix folding with a fork to preserve the air pockets. Cover and place in freezer for 30 min.
- Mix milk and coffee liqueur in a bowl. Dip graham crackers one by one in this mixture and place in rectangular dish forming one layer. Spread some of the chocolate mousse on top. Repeat this procedure, layering the crackers and mousse until the crackers are finished. The last layer must be of chocolate mousse.
- Put frozen chocolate chips in a food processor using a shredding blade and shred to pieces. Sprinkle all over the chocolate mousse.
- Cover the dish and place in freezer for at least 2 hours.
- Remove from freezer 10 minutes before serving.
- Keep in freezer between servings.
Brazilian white truffles or “Brigadeiro Branco” are sweet and smooth the perfect holiday and party treats.
- 1 can fat-free condensed milk
- 3 tbsp powdered milk
- 1 empty can of condensed milk of heavy cream
- 1 tsp Chambord or raspberry extract (optional)
- 3 tbsp butter
- 1 cup white chocolate chips
- Put all ingredients (EXCEPT WHITE CHOCOLATE CHIPS) in a non-stick pot over medium heat. Stir constantly until bubbly and thickened.
- Pour into a glass bowl and let it cool. Once cooled set it in the refrigerator and set white chocolate chips in freezer for 2 hours.
- Remove white chocolate chips from freezer and finely shred them using a food processor. Pour shredded white chocolate chips in a bowl.
- Remove fudge from refrigerator and using a teaspoon scoop fudge and roll it over the shredded chocolate chips forming a ball. Place them in mini muffin paper liners. Decorate the center with one sugar pearl or a clove. Keep them refrigerated until ready to serve.
** This is a basic recipe but you can stuff fudge with a white green seedless grape or small strawberry.
Brazilian Chocolate Fudge Cake ” Bolo Brigadeiro”
Simply delicious and super easy to make! make it as is or jazz it up with some coffee liqueur.
- 8 ounces unsweetened dark chocolate
- 1 cup heavy cream
- 1 can condensed milk
- 1/2 cup milk
- 12 tbsp butter softened
- 1 cup brown sugar
- pinch salt
- 3 eggs
- 2 cups flour
- 1 tbsp cocoa powder
- 1 tbsp baking powder
- powdered sugar
- chocolate sprinkles
- 1/2 cup coffee liqueur and 1/2 cup milk ( totally optional if you want to bring it up notch)
- Pre- heat oven to 350F. Grease 2 round cake pans and line them with parchment paper.
- Chop 4 ounces of dark chocolate in pieces and place in a sauce pan and add 1/2 cup of heavy cream. Stir until melted and creamy over a water bath. Turn off heat but leave sauce pan in water to keep chocolate mixture soft.
- Beat butter and sugar in a mixing bowl until creamy ( I like to use a food processor) . Add the eggs and beat well. stir in chocolate mixture, add flour, cocoa powder, salt, milk and baking powder.
- Place cake batter in cake pans dividing evenly and bake for 30 to 35 min or until fork comes out clean from the center.
- While cake is baking, chop the other 4 ounces of dark chocolate in sauce pan, add the other 1/2 cup of heavy cream and condensed milk. Stir constantly over medium heat in a water bath until mixture is bubbly and creamy. Remove from heat but leave pan in water to keep chocolate soft.
- When cake is done, let it cool for 30 min. During this time, put chocolate fudge in a bowl and place in the refrigerator.
- Remove one cake from pan into a serving platter**, remove fudge from refrigerator and spread a layer of fudge over it . Place the other cake on top and spread the rest of the fudge over entire cake. Dust with powdered sugar and sprinkle chocolate sprinkles.
** at this point, prick the cake all over the top with a fork and drizzle milk and coffee liqueur mixture all over and let cake absorb the liquid then spread the fudge and place the other cake on top and return to instructions.
Torta de Mousse de Maracujá
This dessert is what I like to call a Brazilian Gem! It is absolutely delicious! Tart, sweet, creamy and cold!
This particular recipe was a bit of a challenge to reproduce because passion fruit and the extract or pulp are very difficult to find in most grocery stores in the USA. You will need to go to an Asian market or preferably a Latin American market to find the extract or frozen pulp. You might be able to find the pulp on line. If you are lucky depending on where you live you may find the fruit at your local market.
This recipe is originally made with lady fingers cookies but they can be difficult to find so I substituted here for graham crackers and it works beautifully. You can also use vanilla wafers cookies.
This recipe is very easy to make but requires some extra time chilling to achieve consistency. Make a day before planing on serving.
- 2 cups passion fruit extract or defrosted passion fruit pulp.
- 2 cans condensed milk.
- 1 pint whipping cream.
- 10 table spoons of powdered sugar
- 1 box of Honey Graham crackers, vanilla wafers or lady fingers.
- 1 and 1/2 cups of sugar (+ 2 table spoons if using fresh fruit and seeds for topping).
- 2 passion fruits or dark chocolate shavings if you can’t find the fruit.
- 1 teas spoon corn starch.
- 1 and 1/2 cups of water.
- Whisk condensed milk and 1 cup of passion extract or pulp in a glass bowl. Cover and place in refrigerator for one hour.
- Meanwhile in a food processor, whip cream until fluffy and slowly fold powdered sugar into whipped cream. Cover and place in refrigerator until needed.
- While the creams are resting in refrigerator, let’s make a syrup! Dissolve corn starch in 1/2 cup of water. Then in a sauce pan, mix 1 cup sugar and 1/2 cup of passion fruit extract or defrosted pulp add the corn starch water and stirr constantly at a high heat. When it starts to boil turn heat to medium low, keep stirring constantly for a few minutes until starts to slightly thicken. Transfer syrup to a glass container, let it cool, cover and place it in refrigerator until needed.
- When hour is up fold whipped cream into passion fruit cream. Cover and place in freezer for one hour.
- When hour is up, remove mousse from freezer and gently mix by folding it with a fork scraping the sides. Place it back in freezer for another hour.
- While mousse is chilling in freezer, in a shallow bowl, mix the remaining 1/2 cup of passion fruit extract or pulp with 1/2 cup of sugar and 1 cup of water and place in refrigerator until needed.
- Cut passion fruit, scoop pulp and seeds in to a bowl, stir in 2 table spoons of sugar, keep in refrigerator until needed.
- To assemble, deep Graham Crackers, lady fingers or vanilla wafers in the passion juice in the shallow bowl, one by one arranging them on the bottom of a rectangular glass dish approximately 9 x 11 inches. Spread some of the mousse on top and place another layer of crackers or cookies deepened in juice. Keep doing this procedure until mousse is finished. The last layer should be of mousse. Cover with plastic wrap and place in freezer for at least 2 hours.
- Once top is frozen, pour the passion fruit syrup that was chilling in the refrigerator over the top, garnish with the pulp and seeds of the passion fruit or chocolate shavings. Cover and place it back in freezer until ready to serve.
- To cut,remove from freezer 10 minutes before serving. Keep in Freezer.
Yum! so cold, refreshing and creamy!
This recipe is originally made with a very soft cake known in Brazil as “pão de ló” which uses a lot of whole eggs and a mousse primarily made with raw egg whites. I wanted to reduce the amount of eggs so I changed the cake for an American cake known as “angel cake” made with only egg whites and a mousse with no eggs at all.
Ingredients for the mousse:
- 1 can fat-free condensed milk
- juice of 2 lemons
- 1 pint whipping cream
- 3/4 cup half and half
- 2 oz of Limoncello ( Italian lemon liqueur)
- lemon zest
- 2 tbsp sugar
Ingredients for angel cake:*
- 1 cup of cake flour
- 2 cups of sugar
- 12 large egg whites room temperature
- 11/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp lemon extract
*You can also use angel cake from a box
- In a large glass bowl whisk condensed milk and lemon juice set aside.
- Whip cream in a food processor, then slowly fold it into condensed milk mix . Cover bowl and set it in freezer for 1 hour or until cake is cooled.
- Meanwhile, prepare cake.
- Heat oven to 375F.
- Sift cake flour and 1 cup sugar. Set aside.
- Beat egg whites, salt and cream of tartar until foamy. Slowly add 1 cup of sugar and lemon extract.
- Pour dough in a large rectangular glass or ceramic dish.
- Bake for 30 minutes. Remove from oven and let it cool for 30 minutes.
- Once cooled, loosen the sides with a knife and place cake on a board. Cut in slices about 1 inch thick.
- Mix limoncello, half and half and sugar in a shallow bowl.
- Remove mousse from freezer.
- Dunk slices of cake one by one in limoncello mixture and place on the bottom of a large rectangular glass or ceramic dish. Spread half of the mousse on top. Make another layer of cake slices dunk on limoncello and spread the rest of the mousse on top. Sprinkle lemon zest, cover and place dessert in freezer for at least 4 hours. When ready to serve, let it stand for 10 minutes before cutting. Enjoy!
- Keep in freezer.
Brazilian Flan or what we like to call “Pudin de Leite” is a very popular dessert all over Brazil. It is also popular in many Latin American countries. There are several ways to make a Flan, this recipe is the way most Brazilians do, it is easy and absolutely delicious.
Makes 5 servings.
1 can Fat Free Condensed Milk
1 cup Skim Milk
1/2 tsp Vanilla Extract
1/2 cup Sugar
1/3 cup Hot Water
1) Pre- heat oven to 350F. Boil 7 cups of water ( save 1/3 cup for caramel sauce) and pour into a large rectangular Pyrex dish about 9.5×13.5 inches.
2) Add condensed milk, milk, vanilla and eggs to a blender or food processor and beat really well.
3) Heat sugar in a sauce pan stirring constantly until sugar is melted and brown in color, reduce heat to low and add 1/3 cup hot water, it will sizzle but keep stirring with a wooden spoon until it melts again into a syrup like consistence.
4) Glaze 5 small Pyrex bowls about 175ml with a little bit of the hot caramel sauce and set bowls inside the dish with hot water. Pour blended milk and eggs into the bowls. Place them on oven for about 40 minutes. Insert a fork in the center, if it comes out clean it is ready. Remove from oven, remove bowls from hot water and set them aside to cool over the counter. cover the bowls with a plastic wrap and place them in refrigerator overnight. Pour remaining caramel sauce in a glass measuring cup, cover with plastic wrap and store it in refrigerator as well.
5) When ready to serve Flan, remove plastic wrap, pass a butter knife around the edges of the bowl to loosen the sides of Flan. Turn bowl upside down over a desert plate and shake Flan a little, flan will loose into the plate. Heat the sauce that is left in the bowl in microwave for 10 seconds and pour over Flan. Heat the remainder of caramel sauce that is in measuring cup in microwave for 15 seconds and drizzle extra caramel over the Flan.. Enjoy!