- Rating:
- Servings:
- 8 - 10
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 3 Egg Yolks
- 1/2 cup Confectioners' Sugar
- 1/4 cup Coffee Liqueur
- 10 ounces Cream Cheese, softenedÂ
- 1 1/2 cups Heavy Cream
- Sponge Cake
- 1 1/2 cups Tamarillo plup (thick)
- 1/4 teaspoon Vanilla Extract
- 1 Tablespoon Cocoa Powder, optional
Directions
Beat the egg yolks with confectioners' sugar and coffee liqueur over warm water until light. Cool.
Slowly beat the cream cheese. Beat into the egg yolk mixture. In a seperate bowl, gradually add the vanilla extract whipping cream to almost stiff peaks. Fold into the egg yolk mixture.
Trim the sponge cake to fit a wine glass.
Place one layer of sponge in the base of wine glass. Cover with one third of the tamarillo pulp and one third of the cream mixture. Repeat the layers twice. The top may be sprinkled with a little cocoa. Chill for several hours before serving.
Note:
The tamarillo pulp may be prepared from red or golden tamarillos. Poach 2 pounds peeled and sliced tamarillos in 1/4 cup each water and sugar. Cook until very tender, about 15 minutes. Puree the fruit adding sufficient cooking liquid to make a thick puree.
