Image by Kihoon Oh
Link to my conversation with Tamu McPherson found here.
It's not every day that there is an opportunity to be in the kitchen talking and laughing with the fabulous Tamu McPherson. I am one of the lucky few so far and it was an amazing and uplifting experience as we made my Caribbean Tiramisu recipe with its refreshing tangy citrus flavors and tropical banana bread with spices. A fantastic experience baking and filming with Tamu as we talk about life experiences and get to eat our cake as well. Do try this recipe and let the sunshine in.
Caribbean Tiramisù
4 – 6 servings
1 Citrus Cake Recipe
2 cups Citrus Syrup – recipe follows
1 portion of Lemon Mascarpone Cream – recipe follows
Citrus Cake
Makes one 9” cake
Preparation: Active 15 minutes || Baking: 50 minutes
8 Tbs (1 stick) unsalted butter, soft 2 ½ cups flour
½ cup brown sugar 2 tsp baking powder
½ cup white sugar ½ tsp salt
4 eggs ½ cup milk
1 tsp Madagascar vanilla 8 drops of lemon juice
Zest one each, lemon, orange & lime
Preheat oven to 350 F. Cream the butter and sugar together for approximately 10 minutes. Add eggs one at a time beating only until eggs are incorporated into mixture. Sift together the flour with all of the other dry ingredients. Gradually add the flour mixture to the batter, alternating with the milk that has been mixed with the lemon juice. The milk will be slightly curdled. Also add the lemon, lime, and orange zest, and save the remaining juice for making the syrup. Finally, add the vanilla. Pour into a prepared pan with butter and breadcrumbs, or butter and then a non-stick cooking spray.
After the allotted cooking time, test for doneness by sticking a wooden skewer in the center. If still too moist, leave in the oven for another 5 minutes. Take the bread out of the oven and immediately pour on top and bottom of the cake some of the prepared citrus syrup. This can be done even a day before assembling the dessert.
Citrus Syrup
Makes approximately 1 ½ cups of syrup
Preparation: 15 minutes
Juice of 3 lemons
Juice of 2 oranges
Juice of 3 limes
1cup sugar
Place all ingredients in a small saucepan. Cook at low heat, stirring frequently until the sugar dissolves. Cook for another 5 minutes until the syrup thickens. Take off the heat. Pour immediately approximately ¼ of the syrup over the hot cake leaving approximately ¾ of the syrup to moisten the on all sides once it is cut into slices for the assembling of the dessert.
Lemon Mascarpone Cream
Preparation: 10 minutes
Large container of Mascarpone (approx. 500 gr.)
8 egg yolks
1 cup sugar
4 egg whites
Zest of 2 lemons, 2 limes and 1 orange
8 drops of lemon juice
Whip the egg yolks together with the sugar. Add the mascarpone and the lemon peel, continuing to mix all the ingredients together. Apart, whip the egg whites until they hold a peak. Add 8 - 10 drops of fresh lemon juice to the whites. In a few additions, gently fold in the whites.
Assembling the Tiramisù
Preparation: 15 minutes
Additional Ingredients:
2- 3 ripe mangos sliced, if desired
2 cups of heavy whipping cream, whipped
1 cup pineapple chunks, if desired
Slice the cake in half around the middle. You can decide what type of dish to use, but it must have high sides. It doesn’t have to be transparent. Take the first slices of cake and bathe gently on both sides with the syrup. Place in dish and cover with the mascarpone cream, followed by a layer of fruit if using. Repeat this step except for the fruit until the bowl is full. Add the whipped cream to the remaining mascarpone sauce. Cover the top completely with the cream. Cover carefully with plastic wrap. You should then refrigerate the dessert until approximately 15 minutes before serving. Then decorate with lemon and lime zest sprinkled lightly on top (approximately two of each), which gives a lovely color contrast to the top.
Shopping List
12 large eggs, I prefer organic and brown
1 container Mascarpone, 500 grams
1-pint organic heavy cream
1 small container milk
16 oz (2 sticks) unsalted butter
3 lemons
3 limes
2 oranges
3 cups sugar
Baking powder
Salt
All-Purpose Flour
Small bottle liquid vanilla, Madagascar
1 cup ripe mango, cut up
1 cup pineapple, cup up
Tools
Measuring Spoons
Measuring Cups
Zester
Hand Whisk
Rubber Spatula
9” or 10” Cake Tin
2 - Large Mixing Bowls
Stand Mixer or Hand Mixer with Whisk
Large Breadknife
Ladle
Small saucepan
Parchment Paper
Large Round Glass Bowl or small round balloon glasses
