Lucuma, walnut and dulce de leche dessert

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  • Meringue
  • 1 cup sugar
  • 1 cup of walnuts
  • 1 1/2 cup cream
  • Powdered sugar
  • 7 oz lucuma pulp
  • Physalis


Make two meringue rectangles on a Silpat or parchment paper.

Put in the oven for 5′ minutes at 300°F, then 1 hour at minimum temperature, and allow to cool inside the oven.

Dissolve 1 cup of sugar and 1/4 cup of water in a pan over low heat until obtaining a light caramel. When it gains more color, add 1 cup of walnuts and mix with a wooden spoon. Put on a Silpat and allow to cool.

Beat 1 1/2 cup of cream, previously refrigerated, until it thickens, add powdered sugar and then add 7 oz of lucuma pulp, beat until well incorporated.

Blend the walnuts when cool.

Put the meringue rectangle in a plate and add plenty of dulce de leche, then add a layer of caramelized walnuts and a layer of lucuma cream.

Add a second layer of meringue, then add some more dulce de leche and a layer of lucuma cream.

To finish, sprinkle some walnuts on top and add physalis to decorate.


Preparation video link:


Recipe by: @panticook