Bahama Mamma Pick-Me-Up

Method

Put the mango in a blender with a small squeeze of lime juice and blend until you have a smooth puree. Tip into a bowl and stir in the diced pineapple and the lime zest. Taste and if needed add a little honey or a little more lime juice to taste.  Set aside.

Place the pineapple juice and coffee liqueur in a small bowl and set aside.

In a large bowl whisk together the egg yolks and sugar until creamy and pale. Then mix in the mascarpone, coconut rum, orange zest and vanilla extract until well combined – but don’t over mix. In a separate bowl whisk the cream until soft peaks begin to form and then gently fold into the mascarpone mixture with a metal spoon.

In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold a large spoonful of the egg whites into the cream mixture until blended and then fold in the rest, being careful not to knock out any air or volume.

Dip each cake piece straight in and out of the pineapple & coffee liqueur mix (rum cake is already quite soft so don’t over soak). Place some dipped cake into the bottom of 4 individual dessert glasses. Spoon over some cream and top each with a quarter of the mango puree. Top with some more liqueur dipped cake and a dollop or two of cream – you can keep it rustic rather than smooth layers. Cover and chill for at least three hours until firm if you have the time.

Just before serving, decorate with a sprinkling of nutmeg and toasted coconut. Add a maraschino cherry or pineapple slice to the side of the glass if you like.

TIP: If you don’t have any Caribbean rum cake, you can use madeira cake. Increase the quantity of pineapple juice and add 2tbsp of dark rum in with the coffee liqueur – dip the sponge into the liquid for 1-3 seconds to soak.