Passion Fruit Marquesa

Ingredients

• 250 ml Heavy whipping cream (Chilled, for whipping.)
• 395 g Sweetened condensed milk (One can.)
• 340 g Cream cheese (At room temperature so it blends easily.)
• 80 ml Passion fruit juice (Add more if the mixture is too thick or does not have enough passion fruit flavor.)
• Yellow food coloring (To taste; a small amount is estimated to add color.)
• Maria cookies (Enough to form several layers in a 17 × 25 cm oval dish; approximately 200 g is estimated.)
• Milk (Enough to briefly dip the cookies; approximately 100 ml is estimated.)
• Chantilly cream (For decorating and serving; approximately 100 g is estimated.)

Steps

1. 1

   Place the chilled heavy whipping cream in a large bowl. Beat it with an electric mixer until soft peaks form; it should be airy and hold its shape slightly without becoming too firm.

2. 2

   Add the sweetened condensed milk and cream cheese. Beat gently until combined, avoiding overbeating the mixture.

3. 3

   Add the passion fruit juice and yellow food coloring. If the mixture is too thick or the passion fruit flavor is not intense enough, add a little more juice.

4. 4

   Beat until you have a completely smooth, homogeneous cream with an even yellow color.

5. 5

   Prepare a 17 × 25 cm oval dish. No baking is required; you can line the bottom with parchment paper if you want to unmold the marquesa more easily.

6. 6

   Briefly dip each Maria cookie in the milk without leaving it submerged, so it does not fall apart. Arrange the cookies on the bottom of the dish in an even layer.

7. 7

   Spread a layer of the passion fruit cream over the cookies, covering them completely.

8. 8

   Repeat the layers of milk-dipped cookies and passion fruit cream until the cream is used up. Try to finish with a layer of cream so the surface is smooth.

9. 9

   Cover the dish and refrigerate overnight, approximately 8 hours, so the cookies soften and the dessert becomes firm.

10. 10

    Before serving, decorate the surface with Chantilly cream. Serve the marquesa chilled.

Notes

The recipe calls for a 17 × 25 cm oval dish. Keep the dessert refrigerated. The quantities of cookies, milk for dipping, and Chantilly cream are not specified in the source, so they were estimated according to the dish size and preparation method.

Nutrition per serving

• dessert
• chilled dessert
• no-bake
• refrigerated
• Venezuelan
• Latin American
• passion fruit
• passion fruit