Prep: 25 min
Yield: 6 servings
6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
3 Tbsp of Lime juice
1 Tbsp of Lime Zest
LADY FINGER SOAKING MIXTURE
1 1/2 Pineapple juice
2 Tbsp spiced rum
24 packaged ladyfingers, gluten free from Unrefined Bakery or grocery store
1 ea Large Mango, peeled, no pit, cubed (12 oz. frozen cubed mango)
1 tablespoon sugar
1 tablespoon of cornstarch
1/4 tsp - 1 tsp of Cayenne Pepper (add more for more HEAT!)
1 teaspoon Spiced Rum
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add in lime juice and lime zest and mix well.
In a small shallow dish, add pineapple juice and Sailor Jerry's rum. Dip each ladyfinger into mixture for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate
Make your Mango-Chile Sauce. Puree mangos in food processor till smooth. In a sauce pan, combine sugar, cornstarch, rum, and mangos. Bring to a boil and then simmer for 1 to 2 minutes untill glossy and thick. Remove from heat and cool. Add in your cayenne. Place in squirt bottle.
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