07/26/2007: "Lilikoi Chiffon Squares"

You know what summer is perfect for? Clean, crisp and refreshing desserts! So when summer came around, I knew just what I wanted to make…mango bars! Unfortunately, it was too early in the summer and mangoes were not yet available. So, I found a recipe for Lilikoi Chiffon Squares. I had never tried them before, or even knew of their existence. Well, I gave it a try and my office loved it! Now, I am here to share with you the recipe!

Yum, a picture of the finished product...
Click for full (and very long) post...

Lilikoi Chiffon Squares

Crust:
2 cups flour
1/3 cup sugar
2 blocks margarine

Cream sugar and margarine together, add flour and mix. Press into greased 9 x 13 inch cake pan. Bake at 325 degrees F for about 15 to 20 (it took me about 40!) minutes or until golden brown.

Layer 1:
1 block cream cheese, softened
½ cup sugar
1 teaspoon vanilla
1 container (8 oz.) Cool Whip

Mix cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread on cooled crust.

Layer 2:
8 eggs, separated
¾ cup sugar (add more to reach desired taste)
½ teaspoon salt
1 cup frozen passion fruit (lilikoi) concentrate, thawed
2 pkg Knox gelatin, softened in ½ cup hot water.
1 teaspoon cream of tartar (substitute can be 2 small drops of lemon juice or vinegar)

Combine egg yolks, sugar, salt, lilikoi juice, and gelatin. Cook until almost boiling (do not cook at too high heat, as yolks may curdle). Cool.

Beat egg whites (will beat better at room temperature) with cream of tartar (or lemon juice/vinegar) until stiff (should hold shape; do not over beat as whites may break down to liquid again). Fold gently into lilikoi mixture. Spread over Layer 1. Refrigerate overnight.