Delicia Recipe

Prep dulce de leche and cream cheese

If your dulce de leche is very thick, warm it slightly in a bowl set over warm water or micro for 10–15 seconds to make it stirrable but not hot. In a medium bowl, beat the softened cream cheese with powdered sugar, vanilla and a pinch of sea salt until smooth and lump-free (use a hand mixer or whisk).

Combine dulce de leche and cream cheese

Fold the dulce de leche into the cream cheese mixture until homogenous and smooth. Taste and adjust salt if necessary; the mixture should be sweet, smooth and slightly tangy.

Whip cream

In a chilled bowl, whip the cold heavy cream to soft-medium peaks using a whisk or electric mixer (about 2–4 minutes). Stop when peaks hold shape but still look billowy — you will fold this into the dulce mixture.

Fold and chill

Gently fold one-third of the whipped cream into the dulce-cream cheese base to lighten it, then fold in the remaining cream in two additions until fully incorporated and airy. Do not overmix. Cover and refrigerate for at least 1 hour to set and let flavors meld.

Toast and chop walnuts

Preheat oven to 350°F (175°C). Spread walnuts on a sheet pan and toast for 6–8 minutes until fragrant and slightly darkened — watch carefully to avoid burning. Let cool slightly, then roughly chop or pulse in a food processor for a coarse crumble (leave some larger pieces for texture).

Caramelize with sugar and butter

In a medium bowl, toss the chopped walnuts with brown sugar, melted butter, ground cinnamon and fine sea salt until evenly coated. Spread the mixture on the sheet pan and bake 6–8 minutes more to set the sugar and deepen flavor, stirring once halfway. Remove and cool completely; the mixture will crisp as it cools.

Prepare optional crumb base

If using a crumb base, mix graham cracker crumbs with 2 tbsp melted butter until moistened. Press about 2 tbsp of crumbs into the bottom of each serving glass or ramekin to form a thin base. This step is optional but adds structure and contrast.

Layer mousse and crumble

Spoon or pipe the chilled dulce de leche mousse into serving glasses, filling them about two-thirds full. Sprinkle a generous layer (about 1–2 tbsp) of cooled walnut crumble over the mousse. Add another small dollop of mousse if desired to create layers, then finish with more walnut crumble.

Finish with drizzle and garnish

Warm the extra dulce de leche slightly so it is pourable and drizzle a small amount over each dessert. Top with a toasted walnut half for garnish. Optionally refrigerate assembled desserts at least 30 minutes to let layers settle before serving.

Storage

Store assembled desserts covered in the refrigerator for up to 2 days for best texture (walnut crumble will gradually soften; store extra crumble separately at room temperature).