Tropical Tiramisu Recipes

Steps:

• Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
• Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
• Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
• Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

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.

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.

Steps:

• In top of a double boiler or a metal bowl over simmering water, combine egg yolks, 1/2 cup confectioners' sugar and 1/2 cup cream. Whisking constantly, heat mixture until thick and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1-1/2 cups cream until it begins to thicken. Add remaining 1/2 cup confectioners' sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture. , Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla., Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan. Top with half of the mascarpone mixture and half of the mango slices. Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.