Apricot Peach Mousse Cheese Cake


  • 20 lady fingers, split
  • 1 (8 oz) package dried apricots
  • 1/2 cup grand mariner
  • 2 (8 oz) packages cream cheese, softened
  • 1 and 1/2 cups light brown sugar
  • 4 eggs, separated
  • 1 and 1/2 tsp almond extract
  • 1/2 tsp kosher salt
  • 2 cups heavy cream, whipped
  • slivered almonds for garnish
  • 1 (8 oz) can of sliced peaches for garnish
This is wonderful dessert that lends itself to a butted. It is much richer and has a more solid texture than a traditional mousse. 

  • Dry split lady fingers by placing on a cookie sheet in a preheated 200 degree oven for 10-15 minutes, then cool.
  • Cook dry apricots in just enough water to cover until soft.
  • Puree apricots along with the cooking water in a blender along with the Grand Marnier.
  • Beat the cream cheese with 1 cup of the brown sugar.
  • Add the egg yolks one at a time, beating well after each addition.
  • Stir in apricot puree and almond extract and mix well.
  • Beat the egg whites with salt and remaining 1/2 cup of brown sugar until stiff
  • Fold egg whites and whipped cream carefully into apricot-cream cheese mixture.
  • Line a deep 10 inch spring form pan by placing lady fingers, cut side facing inward, along the sides and bottom.
  • Carefully pour in the apricot mixture.
  • Refrigerate covered for at least 6 hours or overnight.
  • Before serving, un-mold and garnish with peaches and almonds

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