8 - 12 servings
3 egg yolks
1/2 cup confectioners' sugar
1/4 cup coffee liqueur
10 ounces cream cheese, softened
1 1/2 cups heavy cream
Sponge cake or ladyfingers
1 1/2 cups Tamarillo pulp (thick) (see note below)
1/4 teaspoon vanilla extract
1 tablespoon cocoa powder, optional
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 or lady fingers to fit a medium-sized glass serving bowl.
Place one layer of sponge or several lady fingers in the base of the bowl. Cover with one third of the tamarillo pulp and one third of the cream mixture. Repeat the layers twice.
The top may be garnished with a little cocoa. A small sifter or sieve works for best effect. Chill for several hours before serving.
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.