Torre de Frutas con Crema Peruana

 (Fruit tower with Peruvian cream) 

INGREDIENTS

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.