Crepes with tamarillo

Prepare crepes according to the indications of the stuffed Crepes recipe ' to kumquats.

Peel the two tamarilli and frullatene together with the lime juice.

Pass the puree through a sieve to remove the seeds, and collect the proceeds in a small saucepan.

Join 40 g sugar, bring to the boil and simmer for 2-3 minutes on moderate heat.

Chopped almond paste and put it in a bowl along with the liquor and half of tamarillo and sauce mix all until mixture is creamy.

Spread a layer of this cream on four crepes, cover with the other four and pour over the rest of the tamarillo sauce.

Double rolled pancakes so you get the cannoli and put these into four individual dishes that can go in the oven.

Whip the egg whites with the remaining sugar and deliver on crepes rolled up using a pocket of fabric with a star nozzle.

Make meringue lightly brown under the grill, then sprinkle the pancakes with the icing sugar, distributed in the other two dishes tamarilli sliced and served.