Tiramisu de lucuma

This is going to be a tough one... The recipe is not mine, I found it in a blog and it's supposedly from Astrid & Gaston's restaurant. Well, I did twist it. Why? Just because I tend to to do that... sorry and thanks Pilar. Here's the recipe and I'll update the blog with a picture tomorrow, the tiramisu is right now in the fridge shaping up ;)

3 Lucumas (this is the fresh fruit, equivalent to 350 gr. of pulp)
400 gr mascarpone cheese (or philadelphia cheese at room temperature)
250 gr. champagne biscuits (aprox. 28 biscuits)
200 gr. Whipped cream (sweet)
Kahlua
Confectioner's sugar
Cocoa powder
Swiss merengue (optional)

Make a paste with the lucumas. Mix the mascarpone cheese with the lucuma paste in the mixer, at the lowest speed. Add the whipped cream with a spatula or a wooden spoon and mix carefully until they blend homogeneously (do this outside the mixer). Taste for sweetness, if needed add more sugar and mix, but beware that the biscuits are sweet.

In a rectangular medium pyrex lay the biscuits, previously soaked in the Kahlua (don't wet them too much because they will break, count to 4 while turning, that is my rule of thumb). On top of that layer, spread the lucuma mixture until covering the biscuits completely. Sift some cocoa powder. Repeat the same procedure for the next layer, first the biscuits, then the mixture. Finish it with the cocoa powder sifted on top and if you want to, with the swiss merengue.

Swiss merengue
3 egg whites

180 gr. of sugar

Add the sugar and eggs in a bowl in bain-marie (bano maria) until the sugar completely dissolves. Then transfer to the mixer and mix until it is a white, thick blend. That's it, spread it over your favorite dessert ;)

No oven, see? Easy, right? Now try to get the lucumas if you don't live in Peru... ha ha ha! Sorry, I had to make a little joke. I will help you find either the pulp or the flour, and we'll adjust the recipe, just let me know where you're at and I'll be happy to give you a hand.

Now, good night my peeps!

Peace out!