Soursop sponge.
soursop sponge
Ingredients
Four cups of soursop pulp Andean Traditions
One Universal Collapse Pack
Half teaspoon of Universal vanilla essence
A cup of Margarita cookies
A can of condensed milk
Five tablespoons of Akenton sugar
Half a cup of unsalted melted butter
Two cups of cream cheese
JP products in this recipe
Preparation
Preheat the oven to 350 degrees Fahrenheit.
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With the help of a food processor or blender, add the Margarita cookies and butter, process until you get a dough.
Once ready, take to a non-stick refractory, and cover the entire bottom with the help of a spoon, taking care to flatten very well.
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Take to the oven for 20 minutes.
Hydrate the Universal collapiz.
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With the help of a blender or processor, add the cream cheese, the Akenton sugar, the Universal vanilla essence and the condensed milk, process very well until everything is integrated.
Add the Andean Traditions soursop pulp and continue processing.
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Once the Universal Collapiz is hydrated, heat in a water bath or in the microwave until melted.
When everything is perfectly homogeneous add the collapse.
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Process everything very well until it is integrated.
Remove the refractory from the oven and once it is cold, add the mixture.
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Refrigerate for at least 4 hours or overnight.
Once ready, serve and enjoy this delicious dessert.
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