Apricot Peach Mousse Cheese Cake
Ingredients
| 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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