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