I have a the recipe of the year for you! Sweet and deliciously satisfying. It is my mother’s recipe, so I cannot take any credit for it. She has been making this dessert all of my life…since I can remember, actually. This little bundle of goodness brings nothing but great childhood memories my way; my mom used to take it with her to family gatherings and birthday parties. People loved it and she loved making people’s bellies happy. A win-win for all.
My love affair for dessert making comes 100% from her. No doubt.
I’d like to think of it this way: “I got it from my momma!”
(Mom, I love you and I thank you for shaping me throughout these last 27 years. All things good in me, come from you.)
Now that I am visiting my family in Quito-Ecuador (city where I was born and raised) I just had to have one afternoon with my beautiful mother to prepare this special treat. My mom, being the wonderful human being she is, went to the grocery store bright and early for me and got all the needed ingredients. She bulk bought them, actually, since she also wanted to make a separate one for a family gathering that afternoon (see how sweet she is?!)
She walked me through each step and guided me on the layering process of the dessert. I loved it. It was a special little moment for us. She is slowly transferring her dessert knowledge onto me. Our dream is to someday have a business where we can serve desserts together to people; she wants a restaurant or a cafe, I want a bed and breakfast. We’ll see what life brings!
For now, we are sharing this dessert with you. Savor every bite (we recommend that you accompany it with a cup of hot, freshly made verbena tea — my mother’s all time favorite!)
LINK TO THE FULL RECIPE HERE!
These are the delicious Ecuadorian ladyfingers I used for the recipe.
I placed them nicely on a single-layer.
Then, I added the milk-lime mixture.
Ahh — meringue cookies! They are addicting. Like popcorn. We used the mini sized ones, because: why not?! They’re cute!
We layered them nicely on top of the milk-lime mixture.
A closer look. Pretty little things.
This is my mom’s favorite blackberry pulp. She can have it by the spoonful! 😉
This pulp’s packaging was really user friendly; it allowed for a nice effortless pour! I just tilted the pulp package upside down and started pouring it (slowly from side to side) on top of the mini meringue cookies.
Then, we repeated the process: adding another layer of ladyfingers on top of the blackberry covered meringue cookies. 
So pretty!
Once the lady fingers were added, we poured the remaining half of the milk-lime mixture on top. 
We added yet another layer of our pretties.
We topped it off with another layer of blackberry pulp. Isn’t it just gorgeous?
Such a pretty and fancy looking dessert.
Look at it!
Umm, yeah. Delightful.
Cut it into 16 parts. Serve each piece to your guests after a nice lunch or dinner. They will hug and kiss you, thanking you for this. 
