Yaroslavsky showed the recipe for the delicate dessert “Three Milks”

Chef Volodymyr Yaroslavsky shared the recipe for the popular dessert "Three Milks." He told how to prepare a delicate sponge cake, impregnation, and cream.

Yaroslavsky shared the recipe for the legendary dessert

TV presenter and chef Volodymyr Yaroslavsky, who is so beloved by Ukrainian women, shared another useful recipe. This time, he showed how easy and simple it is to make the legendary dessert “Three Milks” at home.

Volodymyr Yaroslavsky noted that this is a recipe for a famous dessert that has become very popular in Latin America.

“This happened when this recipe was printed on cans of condensed milk — incredibly moist, juicy, and literally melts in your mouth. Let’s cook! You need to prepare the sponge cake in advance,” the chef emphasized.

eggs - 4 pieces (220 g);
sugar - 110 g;
flour - 100 g;
corn starch - 10 g;
baking powder — 2 g.
regular milk - 400 g;
cream 30-35% fat content - 150 g;
boiled condensed milk - 350 g;
white condensed milk - 100 g.
cream 30-35% - 300 g;
condensed milk - 90 g.

Yaroslavsky told how to make sponge cake

Beat the room temperature eggs with a mixer until light and fluffy. Gradually add the sugar and continue beating until the mixture is light, fluffy, and holds its shape well.
Separately, sift the flour together with the cornstarch and baking powder.
Gradually add the dry ingredients to the beaten eggs. Mix gently but quickly with a spatula to maintain the airy structure of the dough.
Line a 26 cm diameter baking pan with parchment paper. Grease with oil and lightly dust with flour.
Transfer the dough to a baking pan and bake in an oven preheated to 180 °C for about 22 minutes.
Remove the finished sponge cake from the oven and leave to cool under a clean towel.

How to make milk impregnation for dessert

In a deep container, mix regular milk, cream, boiled and white condensed milk.
Mix everything until smooth. If desired, you can replace regular cream with coconut cream - this will give the dessert a pleasant coconut flavor.

How to make white cream

Chill the cream and the container in which you will whip it thoroughly.
Pour the cold cream into a container and beat with a mixer until fluffy foam forms.
Gradually add the cold condensed milk, continuing to beat on low speed.
When the cream becomes fluffy and smooth, stop beating so as not to overbeat the cream.

How to properly assemble the “Three Milks” dessert

Break or cut the cooled sponge cake into small pieces.
Dip each piece into the milk impregnation so that the biscuit absorbs it well, but does not turn into porridge.
Immediately place the soaked biscuit pieces into prepared jars or portioned containers.
Pour the remaining impregnation evenly into the jars.
Spread the white cream beautifully on top using a spoon or pastry bag.
Place the dessert in the refrigerator for at least 2 hours, and preferably 3–4 hours. During this time, the sponge cake will soak well and all the flavors will combine.
Serve the dessert chilled. If desired, you can decorate it with berries, fruit, coconut flakes, or grated chocolate.

“Eat carefully, because it’s very tasty — a recipe for sweet tooths. You can’t hide this from them,” said chef Volodymyr Yaroslavsky.

The fact that the dessert turns out to be very tasty was also confirmed by Volodymyr Yaroslavsky's mother. When she tried what he had prepared, she said that she was simply losing consciousness from such deliciousness.

Yaroslavsky showed the recipe for the delicate dessert “Three Milks”