Tiramisu made Hawaiian-Style by Executive Chef Craig Erickson of the Sea House Restaurant at Napilikai Beach Resort on Maui. Rich, creamy pineapple marscapone cheese between layers of cake, fresh mango, raspberry and guava puree with a fresh pineapple, strawberry, kiwi, mandarin orange relish.
8 oz. Mascarpone Cheese
4 oz. Cream Cheese
2 cups Whipped Cream
1/2 cup Pineapple, diced 1/4”
1 cup Pineapple Juice reduced by half
8” x 8” Pound cake or Genoise
2 cups Pineapple Juice
1 Mango, Peeled
1/2 cup Raspberries
4 Guava, inside scooped out
1 cup Sugar
1/2 cup Water
1/4 cup Pineapple, diced ¼”
1/4 cup Strawberry, diced ¼”
1/4 cup Kiwi, diced ¼”
8 Mandarin Oranges
2 tablespoons mint, Rough chopped
12 Pineapple leaves, bright and fresh
4 tablespoons coconut, toasted
Whip the cheeses together until light in a mixer with a whip.
Meanwhile reduce the pineapple juice and chill it until the mixture is ready.
Add the whipping cream to the cheese and whip until light and smooth, be sure to scrape the sides periodically. Once the mixture is light add the juice and the pineapple and mix in on low so you do not crush the fruit.
Using a ring mold cut the size of cake that you want. The cake should be 2” thick so you can split the piece into two layers that you need. Cut the rings in 2 and place one in the bottom of the ring mold and pour juice to soak the cake.
Place a layer of the cheese and fruit mix in the mold about 1” thick place the next piece of cake on top of the mixture ad push down to compress soak the next piece of cake and top with a last layer of the cheese mixture.
Smooth the top and place in the refrigerator for 2 hours to let the cheese set up and the flavors sink in.
Place the sugar and the water in a sauce pan and allow to boil until it begins to caramelize. In a blender start with the
guava and add 1/3 of the sugar mixture and blend on high until smooth. Strain out the seeds and reserve. Place the mango in the blender and process with 1/3 of the sugar until smooth, reserve. Add the raspberries to the blender and add the remaining 1/3 of the syrup and process, strain and reserve.
Place all of the ingredients in a bowl and toss to incorporate completely. Set aside for service.
To assemble place the tiramisu in the ring mold on the plate where you want it. Pulling up on the ring and pressing down
on the top of the tiramisu remove the ring mold. Place 3 large spots of the mango puree on the plate, place a smaller spot
of the guava puree in the center of the mango and a smaller spot of the raspberry in the center of the guava. Using a
toothpick draw it through the sauces to make a small heart design. Place a small pile of the fruit relish at the base of the
tiramisu. Top with extra pineapple leaves and toasted coconut.
These can be made ahead and held frozen in the ring molds very well. You can use just straight cream cheese with
whipping cream if you can not find Mascarpone.
Frozen fruit works very well for fruit purees.