RASPBERRY LIME CARLOTA

Directions

1. In a large bowl, whisk together sweetened condensed milk, lime juice, heavy whipping cream and a splash of Vainilla Molina until smooth and creamy. Set aside. 

2. In a separate bowl, combine milk with a splash of Vainilla Molina. 

3. Line a 6-inch springform pan with plastic wrap. 

4. Dip each ladyfinger into milk mixture, being careful not to soak it too much. 5. Arrange ladyfingers in bottom of pan to form first layer. 

6. Spread a layer of lime cream over ladyfingers, then add a layer of raspberries. 

7. Repeat layers of ladyfingers, lime cream and raspberries until pan is filled. 

8. Cover with plastic wrap and freeze for at least 8 hours. 

9. Unmold and garnish with crushed ladyfingers, fresh raspberries and lime slices before serving.