3 egg yolks
1/2 cup sugar
1/4 cup coffee liqueur
280 gms cream cheese
1 1/2 cups heavy cream
sponge cake
1 1/2 cups tamarillo pulp
1/4 teaspoon vanilla extract
1 Beat egg yolks with sugar and coffee liqueur over warm water until light. Cool.
2 Slowly beat the cream cheese and beat into the egg mixture. Whip the cream and add the vanilla essence. Fold into the egg yolk mixture. Trim the sponge cake to fit bowl or wine glass.
3 Place one layer of sponge in the bottom. Cover with one third tamarillo pulp and one third cream mixture. Repeat layers twice then sprinkle the top with cocoa or carob. Chill before serving.
