Soursop Marquesa
While learning Spanish, I used to call this exotic fruit 'guanabanana' because the name seemed impossible to pronounce. But its unique, indescribable flavor won me over from the very first taste. This creamy marquesa combines that special tropical flavor with layers of cookies that melt in your mouth.
This no-bake cake is a staple in Venezuelan homes, but this version with soursop is extra special. The key to a perfect marquesa is the custard. It must be thick, creamy, and completely smooth. Don't rush the cooking process, and keep your whisk moving! This dessert is best made a day ahead, allowing the cookies to soften and the flavors to meld into a sliceable, dream-like cake.
8Ingredients
- 500 g Soursop Pulp (frozen, thawed)(About 2 cups)
- 397 g Sweetened Condensed Milk(1 can)
- 240 ml Whole Milk(1 cup)
- 3 Large Egg Yolks(From eggs approx. 60g each)
- 40 g Cornstarch(About 4 tablespoons)
- 30 g Unsalted Butter, cold and cubed(2 tablespoons)
- 200 g Maria Cookies(1 standard package)
- 120 ml Whole Milk (for dipping)(1/2 cup)
Nutrition Facts
Instructions
In a medium bowl, whisk the 3 egg yolks and 40g of cornstarch together until you have a smooth, pale yellow paste with no lumps. Set aside.
In a medium saucepan, combine the 500g soursop pulp, 397g condensed milk, and 240ml whole milk. Heat over medium-low heat, stirring occasionally, until the mixture is warm and steaming, but not boiling. This should take about 5-7 minutes. The target temperature is around 70°C (160°F).
Temper the eggs: Slowly pour about half of the warm milk mixture into the egg yolk paste, whisking constantly and vigorously to prevent the eggs from scrambling. Once smooth, pour the tempered egg mixture back into the saucepan with the rest of the milk.
Return the saucepan to medium-low heat. Cook, whisking constantly, for 8-10 minutes, until the custard thickens significantly. It should coat the back of a spoon and when you draw a line with your finger, it should hold its shape. Use a thermometer to be precise: cook until it reaches 85°C (185°F). Do not let it boil.
Remove the custard from the heat. Immediately stir in the 30g of cold butter cubes until fully melted and incorporated. This gives it a beautiful, silky finish. Let the custard cool for 10 minutes, stirring occasionally to prevent a skin from forming.
Assemble the marquesa: Pour the 120ml of milk for dipping into a shallow dish. Briefly dip each Maria cookie into the milk (just 1-2 seconds per side) and arrange a single layer in the bottom of a 20x20 cm (8x8 inch) square dish. Spread about one-third of the soursop custard evenly over the cookies.
Repeat the layering process two more times: a layer of dipped cookies, followed by a layer of custard. You should end with a final, generous layer of custard on top. You can crush a few extra cookies to sprinkle over the top for decoration if you like.
Cover the dish with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 6 hours, but preferably overnight (12 hours) for the best texture and flavor. Serve cold.
Chef's Tip
If your custard gets lumpy, don't panic! Immediately remove it from the heat and whisk vigorously. If that doesn't work, pass it through a fine-mesh sieve to restore a silky-smooth texture. This usually happens if the heat is too high, so cooking it low and slow is key!
Comments
0Write a Review
Loading comments...
Soursop Marquesa
Ingredients
Soursop Custard
- 500 g Soursop Pulp (frozen, thawed) (About 2 cups)
- 397 g Sweetened Condensed Milk (1 can)
- 240 ml Whole Milk (1 cup)
- 3 Large Egg Yolks (From eggs approx. 60g each)
- 40 g Cornstarch (About 4 tablespoons)
- 30 g Unsalted Butter, cold and cubed (2 tablespoons)
Assembly
- 200 g Maria Cookies (1 standard package)
- 120 ml Whole Milk (for dipping) (1/2 cup)
Instructions
- In a medium bowl, whisk the 3 egg yolks and 40g of cornstarch together until you have a smooth, pale yellow paste with no lumps. Set aside.
- In a medium saucepan, combine the 500g soursop pulp, 397g condensed milk, and 240ml whole milk. Heat over medium-low heat, stirring occasionally, until the mixture is warm and steaming, but not boiling. This should take about 5-7 minutes. The target temperature is around 70°C (160°F).
- Temper the eggs: Slowly pour about half of the warm milk mixture into the egg yolk paste, whisking constantly and vigorously to prevent the eggs from scrambling. Once smooth, pour the tempered egg mixture back into the saucepan with the rest of the milk.
- Return the saucepan to medium-low heat. Cook, whisking constantly, for 8-10 minutes, until the custard thickens significantly. It should coat the back of a spoon and when you draw a line with your finger, it should hold its shape. Use a thermometer to be precise: cook until it reaches 85°C (185°F). Do not let it boil.
- Remove the custard from the heat. Immediately stir in the 30g of cold butter cubes until fully melted and incorporated. This gives it a beautiful, silky finish. Let the custard cool for 10 minutes, stirring occasionally to prevent a skin from forming.
- Assemble the marquesa: Pour the 120ml of milk for dipping into a shallow dish. Briefly dip each Maria cookie into the milk (just 1-2 seconds per side) and arrange a single layer in the bottom of a 20x20 cm (8x8 inch) square dish. Spread about one-third of the soursop custard evenly over the cookies.
- Repeat the layering process two more times: a layer of dipped cookies, followed by a layer of custard. You should end with a final, generous layer of custard on top. You can crush a few extra cookies to sprinkle over the top for decoration if you like.
- Cover the dish with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 6 hours, but preferably overnight (12 hours) for the best texture and flavor. Serve cold.
Let's Cook Together!
Join Melmii's culinary community and get exclusive recipes
melmii.eu | YouTube: @melmiifood | Instagram: @melmii.food