My mother taught me to prepare this no-bake, easy-to-make Brazilian dessert. I love it because it’s not too sweet. Use thin biscuits that are rectangular—about 35mm x 75mm. In Australia, I use Arnott’s Malt o Milk biscuits, but any similar biscuit would be fine. You can make this dessert in any size pan, depending on how many layers you want. I get four layers when I use a pan about 180mm x 280mm. Time does not include two hours for refrigeration.
- Zest and juice the limes. Set aside the zest for decoration.
- Combine the condensed milk, cream and lime juice, and beat until thick (about 7 minutes using a hand mixer on high).
- Have your ungreased pan ready.
- Pour the plain milk into a shallow dish and dip each biscuit in the milk.
- Arrange a layer of biscuits in the pan, and top it with about 1/4 of the beaten mixture (this will vary it you want more or fewer layers).
- Keep repeating layers until you run out of the beaten mixture (you will probably have some biscuits left over).
- Sprinkle the top layer with the reserved lime zest.
- Refrigerate for at least two hours before serving. You can make this a day in advance.