Tropical Tiramisu

Tropical Tiramisu

8

"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

2 h 15 m {{adjustedServings}} servings 483 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  3. Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.
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Reviews

8
  1. 12 Ratings

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the crystallized giner and macadamia nuts made this recipe. I didn't have leftover cake so I made a white cake in a jelly roll pan, cut it in quarters and stacked those for four layers. instea...

This was excellent, however I would double the recipe next time as there is enough to make seveal batches. Also, I sprinkled Rum (dark) on the cubed cake. This added needed flavor. Also, I us...

I used real rum instead of rum extract and topped the dessert with Cool Whip. It was a huge hit! I brought it to my office for a potluck and got rave reviews -- although I'm afraid people may ha...