Ingredients:

• 1 cup – castor Sugar
• 1 cup – Cream cheese
• 1 cup – Chikoo (Sapota) pulp
• 1 cup – fresh Cream
• 1 chikoo, sliced
• 3 eggs, separated
• 1 tbsp – gelatin
• 1/2 tsp – vanilla essence

Method:

1. Soak gelatin in 2 tbsp of water.
2. Beat the yolks with 3/4 cup sugar till light and creamy and mix with the cream cheese.
3. Dissolve the gelatin over a low flame (avoid boiling) and add to the cream cheese mixture.
4. Add essence and mix in the Chikoo pulp.
5. Whip the cream over a bowl of ice till thick .
6. Keep aside a little cream for toping and gently mix the rest with the above mixture.
7. Beat the egg whites till stiff.
8. Add the remaining sugar, little at a time, beating well after each addition.
9. Gently fold into the above mixture.
10. Pour in a pudding bowl and leave in the refrigerator to set.
11. Decorate and serve with the reserved cream and Chikoo slices.