CHEF JEFF — ONE BYTE AT A TIME: Cuban TiramisuThis dessert favorite sports a tropical twist.
By: Herald Staff Report,
This dessert favorite sports a tropical twist.
3 cups sugar
¾ cup light rum
2 cups mascarpone cheese
2 cups heavy cream
3 cups diced mixed fresh fruit (papaya, mango, pineapple, strawberries)
1 cup shredded coconut, toasted
In large saucepan, combine water, 2 cups water, 2 cups sugar, rum. Boil over medium-high heat for about 3 minutes. Remove from heat, cool to room temperature, set aside. In bowl, mix eggs, remaining 1 cup sugar, mascarpone cheese, heavy cream. Beat with electric mixer at medium-high speed until mixture thickens. Be careful not to overbeat it. Dip ladyfingers in rum syrup. Set aside. In 9-inch square glass pan, spread layer of cream mixture, then layer of ladyfingers. Follow with layer of diced fruit. Repeat process twice so you have 3 layers of each. Top off with extra layer of cream mixture. Refrigerate, covered, overnight. Sprinkle with toasted, shredded coconut.
Yield: Serves 8.
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