Spiced grilled pineapple with maple sesame brittle
Make this delicious dessert the next time you have a barbecue. After the coals have died down a little, char some pineapple and serve with our brilliant brittle
Tropical tiramisu
- Preparation and cooking time
- Prep:
- plus overnight chilling, no cook
- Easy
- Serves 8-10
Skip to ingredients
- 250g tub mascarpone
- 300ml double cream
- 160ml can coconut cream
- 70g icing sugar
- 4 tbsp coconut rum
- 4 limeszested, plus extra zest pared into fine curls (see tip), to serve
- 150g savoiardi sponge fingers
- 2 medium ripe mangoespeeled and sliced
- 50g flaked coconuttoasted
For the soaking liquid
- 300ml mango juice
- 2 limesjuiced
- 5 tbsp coconut rum
Nutrition: Per serving (10)
- kcal496
- fat36g
- saturates25g
- carbs29g
- sugars23g
- fibre2g
- protein4g
- salt0.1g
Method
step 1
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.
step 2
Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
step 3
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.
