Mai Tai Dessert Recipes

MAI TAI DESSERT

Steps:

• Line sides and bottom of 9 inch spring form pan with the split ladyfingers.
• Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler.
• Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.
• Blend in gelatin mixture, lime juice and rum.
• Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar.
• Fold pineapple custard and whipped cream into egg whites.
• Pour into spring form pan.
• Chill several hours or overnight. To serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.

MAI TAI CUPCAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In small bowl, mix glaze ingredients until sugar is dissolved. Brush glaze over cupcakes.
• In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined. Add extracts and 2 tablespoons of the milk; beat until blended. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with cherries.

MAI TAI CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease 9 inch springform pan with nonstick spray; set aside. In a small bowl, stir together coconut and butter until well blended. Press mixture into bottom of prepared pan. Bake for 12-15 minutes or until golden brown. Let cool
• 2. In a large bowl, combine cream cheese, sugar and 5 teaspoons cornstarch. Beat on medium speed until smooth. Add eggs and egg yolk, one at a time beating well after each addition. Reduce speed to low and beat in 1/3 cup orange juice concentrate, 1/4 cup grenadine, 1/4 cup Triple SEc, 1/4 cup Rum and vanilla until well blended. Pour filling over crust. Bake for 15 minutes. Lower oven temperature to 200 degrees and bake for 70-80 minutes or until the center is almost set but still jiggles slightly. Remove from the oven and cool for 1 hour. Chill uncovered overnight.
• 3. In a small saucepan over medium heat, stir together lime juice and remaining 1/2 cup orange juice concentrate, 4 teaspoons grenadine and 1 TBS carnstarch. Cook and stir constantly until glaze is thickened and bubbly. Cook 2 minutes more. Remove from heat. Wisk in remaining 1 TBS Triple Sec and 1 TBS Rum. Run knife around the inside edge of pan . Remove pan sides. Cut cheesecake into wedges and drizzle with glaze.

MAI TAI

Steps:

• Fill a shaker three-fourths full with ice. Place remaining ice in a rocks glass; set aside., Add the rum, Triple Sec, juices and amaretto to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass. Garnish as desired.