Tropical fruit salsa with cinnamon phyllo cups
Salsa
Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with non stick spray. Set pan aside. In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar and coffee extract. In the bowl of a mixer, beat egg whites with the whisk attachment until semi soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in yolk mixture. Combine dry ingredients. Fold dry ingredients, followed by melted butter. Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched. After removing cake from the oven, and immediately sprinkle with powdered sugar. Carefully turn cake out onto a clean towel that has been dusted with powdered sugar. Remove parchment paper. Roll cake with towel, starting with short end. Let cake cool completely. While cake is cooling prepare the filling. In the bowl of a mixer cream butter until light and fluffy. Slowly beat in powdered sugar one cup at a time. Add Irish Cream, heavy cream and salt. Mix just until buttercream is smooth. You may need to add in more liquid if buttercream is not smooth and creamy enough to spread. Slowly unroll cake. Spread buttercream over the entire cake. Carefully reroll cake and place on a serving plate, seam side down. Trim ends if desired. In a microwave safe small bowl, heat heavy cream until hot and bubbly. Whisk in chocolate chips until smooth. Stir in Irish Cream. Allow ganache to set for a few minutes to cool. When chocolate is room temperature, drizzle ganache over cake. Allow ganache to set on the cake. Top with chocolate shavings if desired.
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