Tropical Tiramisu 3 eggs 2 Tablespoons Maple Syrup 300 grams Whipped Coconut Cream (see recipe below) 250 grams Marscopone Cream (see recipe below)- this is 2 cans worth 1/2 Cup Orange Juice 1/4 Cup Pineapple Juice 1 Vanilla Sheet Cake (see recipe below) 3 Mangos, peeled and sliced Raspberry Sauce (see recipe below) Optional: 5 raw Macadamias, cut into small pieces
Vanilla Sheet Cake 6 Eggs, separated (best at room temperature) 1/2 Cup Maple Syrup 1 Tablespoon Vanilla Extract 1/2 Cup Milk (of Choice) 3/4 Cup Coconut Flour 2 teaspoons Baking Powder
Whipped Coconut Cream This recipe will make approximately 3 cups and you only need (approximately) 2 cups. 2 cans Coconut Cream/Milk (400ml can), lid removed and placed in the fridge over night 4 teaspoons Vanilla Extract 4 teaspoons Maple Syrup
Mascarpone Cream 1 400ml Can Coconut Cream/Milk 2 teaspoons Lemon Juice
Raspberry Sauce 250 grams Raspberries (fresh or frozen) 2 Tablespoons Water 1 Tablespoon Maple Syrup/Honey 1 teaspoon Lemon Juice
Tropical Tiramisu Cake
Place the eggs and the maple syrup into the bowl of a kitchen stand mixer with a beater attachment and beat until pale and thick (3-5 minutes).
Add the whipped cream and marscarpone cream and beat gently until combined.
In a separate, clean bowl add the egg whites and whisk until soft peaks form (this can be done in a kitchen stand or with a hand whisk).
Fold the egg whites into the cream mixture until no white streaks remain.
Cover the cream and place in the fridge for at least 2 hours to thicken.
This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin. It can also be made by cutting the cake into 3 long rectangular pieces to make a bar cake/slice.
Take the bottom of the chosen tin and cut 2 circles from the vanilla sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer. If making a bar cake cut the sheet cake into 3 long pieces.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be 5 layers on top and it will never be seen.
Combine the pineapple and orange juice in a small bowl. Gently pour/spoon 1/3 of the mixture evenly over the cake.
Spread 1/3 of the marscarpone cream mix evenly over the bottom cake layer. Top the cream layer with slices of mango and top with another layer of cake (the almost full layer of cake) and evenly pour 1/3 of the juice over the cake.
Spread 1/3 of the marscarpone cream mix over the cake and then lay mango slices on top
Place the full cake layer on top and evenly pour the remaining juice over the cake. Spread the remaining cream on top. Ensure the top is smooth and flat.
Place the cake in the fridge for a minimum of 2 hours (up to overnight). Remove the cake from the fridge and place the remaining mango slices on top and drizzle with the raspberry sauce.
Sprinkle with cut Macadamia Nuts if desired.
Slice into pieces and serve.
Vanilla Sheet Cake
Preheat the oven to 175C/350F.
Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
Continue whisking on medium/high and add the vanilla extract.
Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
Pour the cake mixture into the prepared tin and bake for 16-18 minutes, or until cooked through.
Remove from oven and allow to cool in the tray.
Whipped Coconut Cream
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.
Place an opened can of coconut cream or milk in the fridge overnight (the milk may require up to 24 hours to thicken). The cream/milk will thicken on the top of the can.
Scoop the thicken cream from the can, discarding the watery remains, into a heatproof glass bowl. Measure the amount of cream that is used.
1/2 fill a saucepan with water and bring to a boil. Reduce the temperature to medium and allow the water to simmer.
Place the cream bowl over the saucepan of water (a double basin) making sure the bowl isn't touching the water. Place a candy thermometer in the cream and bring it to 80-85C/176-185F. If you don't have a candy thermometer this the point when the cream is quite warm to the touch and before it starts to boil.
Add the lemon juice. For 1 1/2 cups of cream (which is how much I get from 1 400ml can) 2 teaspoons of lemon juice are required. Alter the lemon juice depending on the amount of cream you have (eg 1 cup cream 1 1/3 teaspoon lemon juice). Stir the lemon juice through.
Maintain the cream temperature at 80-85C/176-185F for 5 minutes. This may require the stove temperature to be altered.
Remove the cream bowl from the saucepan and allow to cool.
Meanwhile, prepare the sieve.
Place a piece of cheesecloth, a tea towel or paper towel over a fine weaved sieve (I used a kitchen strainer) and place the sieve over a bowl.
Pour the cooled cream into the lined sieve and place in the fridge for 24 hours.
After 24 hours the mascarpone cream will be thickened and glossy.
Transfer to a container and keep refrigerated. The mascarpone cream will keep for up to 3-5
Put all the ingredients into a small saucepan and bring to a slow, rolling boil.
Remove the saucepan from the heat and blend using a hand blender or masher.
Pass the liquid through a sieve to remove the seeds and berries, leaving the strained sauce behind. Store the raspberry sauce in the fridge until required. The seeds and berries can be kept and used as jam