Latin classics · 25 min + chilling
Arequipe icebox marquesa
Layers of cookies and arequipe cream chilled until they become a soft sliceable icebox dessert.
Ingredients
- 4 large eggs
- 100 g sugar
- 90 g all-purpose flour
- 1 tsp vanilla
- Pinch of salt
- 250 g arequipe
- Powdered sugar
Method
- Heat oven to 190°C / 375°F and line a 30 x 40 cm sheet pan with parchment.
- Beat eggs and sugar for 6–8 minutes until very thick and airy. Fold in vanilla, salt and sifted flour.
- Spread in the pan and bake 10–12 minutes. Immediately turn onto a clean sugared towel and roll while warm.
- Cool, unroll, spread with arequipe, roll again and finish with powdered sugar.
Arequipe noteRolling the sponge while warm trains it to bend without cracking later.