TROPICAL TIRAMISU
Ah, nothing like the sweet taste of the tropics! Using my leftover coconut bunny cake I created a tiramisu featuring the tropical flavors of pineapple, mango, ginger, and macadamia nuts. My cake was a white cake but a leftover yellow cake would work just as well. Sliced almonds can be substituted for macadamia nuts.
Provided by Roxanne E Chan
Categories Tiramisu
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
- Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
- Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 64.6 g, Cholesterol 41.7 mg, Fat 23.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 293.5 mg, Sugar 57 g
TROPICAL TIRAMISU
Put a Caribbean twist on a tiramisu by swapping the usual coffee for sponge soaked with mango and lime juices. The addition of rum makes it extra decadent
Provided by Esther Clark
Categories Dessert
Time 35m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.
- Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
- Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.
Nutrition Facts : Calories 496 calories, Fat 36 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
TIRAMISU (MY FAMILY'S FAVORITE DESSERT)
Provided by Food Network
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
- In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
- Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.
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