The “Perfect Swirl” Recipe
Most Filipino-style dessert cups like these use a simple 3-ingredient base, but the secret is in the aeration.
Ingredients
| Item | Quantity | Purpose |
| All-Purpose Cream | 2 packs (500 ml) | Must be chilled overnight for volume. |
| Condensed Milk | 1 can (300 ml) | Adjust based on your sweet tooth. |
| Fruit Puree | 1 cup | Fresh mango or lemon curd for that yellow hue. |
| Graham Crumbs | As needed | For the base and the topping. |
Quick Steps
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Whip the Cream: Beat the chilled cream until it doubles in size. If it’s not cold, it won’t get fluffy!
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Fold: Gently fold in the condensed milk and your fruit puree so you don’t lose the air.
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Layer: Put a spoonful of graham crumbs at the bottom, fill with the mixture, and top with more crumbs as seen in your image.
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Chill: Freeze for at least 4 hours, or refrigerate overnight for a mousse-like texture.
Pro-Tips for that Bakery Look
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The Yellow Flecks: To get those little pops of color visible through the plastic, fold in very finely chopped bits of fresh fruit rather than just a smooth puree.
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No Mess: Use a piping bag (or a Ziploc bag with the corner cut off) to fill the cups. It keeps the sides clean and professional.
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The Topping: For a crunchier topping, toast your graham crumbs in a pan with a tiny bit of butter and sugar before sprinkling.