1 can of heavy cream
200 g of white cheese, shredded
2 tablespoons of grated Parmesan cheese
4 tablespoons of sugar
4 egg whites
400 g of passionfruit pulp, crushed
1 cup of water
1 package of Maizena biscuits
1 cup of milk
1 can of heavy cream
200 g of white cheese, shredded
2 tablespoons of grated Parmesan cheese
4 tablespoons of sugar
4 egg whites
400 g of passionfruit pulp, crushed
1 cup of water
1 package of Maizena biscuits
1 cup of milk
1 In a blender, beat the heavy cream, white cheese, Parmesan cheese, and sugar to form a smooth mixture
Beat the egg whites until fluffy and fold into the cream cheese mixture
2 In a saucepan, combine the passionfruit pulp, water, and bring to a simmer until it thickens to a creamy consistency
In individual serving cups or a refrigerator dish, layer a slice of passionfruit pulp, a layer of cream cheese mixture, and a layer of milk-soaked Maizena biscuits
3 Alternate the layers until all ingredients are used up
Chill in the refrigerator for at least 3 hours before serving.
