Latina dessert made to impress
Torre de Frutas con Crema Peruana (Fruit tower with Peruvian cream)
FYI: You can reduce the cooking time by preparing the wonton wrappers in advance and by using coconut or vanilla ice cream in place of the Peruvian cream.
12 large square wonton wrappers
1/4 cup melted butter
1 cup heavy whipping cream
1/4 cup sugar
3 oz. cream cheese, softened
1 tsp. vanilla extract
1/2 cup grated coconut
1 mango, peeled, pitted, and sliced
1 papaya, peeled, seeded, and sliced
1/4 cup confectioners´ sugar
Preparation: Preheat oven to 400°F. Cut each wonton wrapper in half down the middle. Lightly brush both sides with melted butter. Place on cookie sheet. Bake for about 7 minutes, or until crisp and golden brown. In a mixing bowl, whip cream until firm and thick. Beat in sugar, cream cheese, vanilla extract, and coconut. To assemble, place 1 wrapper on dessert plate. Spread heaping tablespoon of whipped cream mixture over wrapper. Top with a few slices of mango and papaya. Place a wrapper over the fruit. Repeat with another layer, ending with a wonton wrapper. Dust with confectioners´ sugar. Serves 8.