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Tropical Tiramisu

3

135 min

Tropical Tiramisu

Tropical Tiramisu Photo 1

Time

135 min

Serving

6 persons

Calories

483

Rating

3.00★ (12)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • cream cheese: 1 pack (8 ounce pack)
  • honey: 0.25 cup
  • pineapple juice concentrate: 2 Tbsp (thawed)
  • leftover bunny cake: 3 cups (cubed)
  • mango nectar: 0.5 cup
  • rum flavored extract: 0.5 tsp
  • crystallized ginger: 0.25 cup (chopped)
  • macadamia nuts: 0.25 cup (chopped)
  • fresh mango, garnish: 0.5 cup (sliced)

Metric Conversion

Stages of cooking

Tropical Tiramisu Photo 21
Tropical Tiramisu Photo 32
Tropical Tiramisu Photo 43
  1. 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.
    Tropical Tiramisu Photo 2
  2. 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.
    Tropical Tiramisu Photo 3
  3. Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.
    Tropical Tiramisu Photo 4

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