There are 3 things I look for on making desserts – it should worth my time, effort and calories. Last summer, I made coconut ice cream and I did have extra mango puree. So I tucked it in the freezer because I know I’m want to put this on a cake. Last weekend, I made this as our anniversary cake. This recipe is from Fine Cooking. The original recipe is called Boozy Berry Topped Tres Leche Cake. I omitted the booze to make it kid friendly and used the mango puree with the whipped cream.
The tres milks for soaking:condensed milk, evaporated milk and heavy cream.
I used 2 round pans so I don’t have to serve it all at once and I could freeze the other for unexpected potluck, guests or for some other time when we crave for desserts (or maybe I don’t need to hide it).
350°F for 20 minutes.
“Real love stories never have endings.”