Ingredients
Equipment
Method
- In a large bowl, beat the dulce de leche and softened cream cheese together until smooth and glossy.
- In a separate clean bowl, pour the heavy cream and whip it until it forms soft peaks.
- Gently fold the whipped cream into the dulce de leche mixture using a spatula.
- Unroll the pionono carefully on a clean surface and spread the creamy filling evenly over the cake, leaving a ½-inch border at the edges. Sprinkle chocolate cookie pieces if using.
- Gently roll the pionono back up, using the parchment or plastic it came in to help guide it.
- Wrap the rolled dessert tightly in plastic wrap and place it in the freezer for at least 3 hours or overnight.
- (Optional) Before serving, drizzle with chocolate ganache made by melting equal parts chopped chocolate and heavy cream until smooth and cooling slightly before pouring on top.
Nutrition
Calories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 0.5mg
Notes
Use room-temperature cream cheese for smooth blending. Chill your mixing bowl before whipping cream for better results. Don't skip the resting time in the freezer; it's crucial for the dessert to hold its shape. For impressive presentation, drizzle with cocoa powder before serving or garnish with fresh berries. Store tightly wrapped in the freezer, and allow it to sit at room temperature for 5–10 minutes before slicing for best results.
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