Miracle in a glass
6 servings
40 minutes
The miracle in a cup is the embodiment of European culinary refinement. This delicate dessert combines airy layers soaked in the aroma of rum and Baileys liqueur with a velvety cream made from cream cheese, whipped cream, and powdered sugar. Each layer melts in your mouth, leaving a light sweetness with subtle chocolate notes. Its origins are rooted in the traditions of classic baking, where texture and flavor are perfected. Thanks to its convenient cup format, this dessert not only delights the palate but also becomes an elegant accent at any gathering. It is perfect for special occasions, romantic dinners, or simply enjoyable moments of indulgence.
1
Beat the butter with sugar. Add the eggs one by one.
- Butter: 200 g
- Sugar: 350 g
- Chicken egg: 2 pieces
2
Mix all dry ingredients and add half to the butter mixture. Pour in half of the milk and the second half of the dry ingredients. Mix well. Add the liqueur and the remaining milk.
- Wheat flour: 350 g
- Baking powder (raising agent): 10 g
- Cocoa powder: 5 g
- Milk: 200 ml
- Wheat flour: 350 g
- Milk: 200 ml
- Rum: 3 tablespoons
- Baileys Irish Cream: to taste
3
Bake at 150 degrees until ready. Remove, wrap the layers in plastic wrap, and once cooled, place in the refrigerator for a couple of hours.
- Wheat flour: 350 g
4
For the cream, whip the cottage cheese with cream and powdered sugar.
- Cream cheese (curd cheese spread): 450 g
- Cream: 200 ml
- Icing sugar: 100 g
5
Assemble the dessert by layering the cakes and cream alternately. Optionally sprinkle with chocolate crumbs.
- Wheat flour: 350 g
