Tropical Tiramisu Recipe
How to make a Tropical Tiramisu
Method
- Make the lemon curd first. Place the eggs, egg yolks, sugar, 150ml tropical fruit compote, lemon zest and lemon juice in a bowl and whisk. Pour the mixture into a large saucepan over medium heat and cook, stirring for 2-3 minutes until the sugar has dissolved. Reduce heat to low and gradually add the butter, a few pieces at a time, stirring continuously until melted. Continue to cook, stirring continuously, for 8-10 minutes or until mixture is thickened and coats the back of the spoon. Set aside.
- Cut or break up madeira sponge and arrange around the base of the trifle dish. Pour 150ml of the lemon curd mixture over the madeira cake.
- In a separate bowl, add double cream, thickened cream and icing mixture. Whip until firm peaks form. Add the cream to trifle dish and smooth out over the top of the madeira cake.
- Allow to set in refrigerator for 20-30 minutes. Add the curd and further refrigerate for 20-30 minutes.
- To make the meringue, place the water and 1 cup of sugar in a small saucepan over a high heat. Cook, stirring, until sugar is dissolved. Bring to the boil, reduce heat to a simmer and cook for 5-6 minutes.
- Place the egg white in a clean bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds. Gradually add the hot sugar syrup in a thin, steady stream and whisk for a further 6-8 minutes or until meringue is thick and glossy.
- Finish assembling the trifle by adding the Italian meringue then use a small kitchen blowtorch to toast the meringue until golden brown. Serve.
Recipe courtesy of Claudine, ALDI Test Kitchen.