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Caribbean tiramisu
Caribbean dessert with cream cheese, long fingers, bananas and coconut liqueur.
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Ingredients
Directions
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Put the cream cheese and sugar in a large bowl and stir with a fork.
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In a different bowl, whisk the whipped cream and spat through the cream cheese mixture.
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Pour the liqueur into a deep plate and add the water.
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Pass the long fingers one by one and cover the bottom of the cake molds with the sugared side down.
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If the long fingers do not fit, cut them to size. Cut the bananas into long slices.
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Divide 1/3 of the cream cheese mixture and cover with half of the slices of banana.
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Then make a layer with long fingers, cover with the rest of the slices of banana and finish with the rest of the cream cheese.
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Cover the cakes with cling film and leave to stiffen in the refrigerator for at least 3 hours.
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Put the cakes on a plate. Do not let the cake loose easily, then put a tea towel soaked with hot water around the mold for 2 minutes.
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Sprinkle the cakes with cocoa powder and spread them over the plates.
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Nutrition
405Calories
Sodium16% DV385mg
Fat29% DV19g
Protein12% DV6g
Carbs16% DV47g
Fiber4% DV1g
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