Caribbean tiramisu

Name: caribbean tiramisu
Cook time: 25 min
Total time: 205 min
Yield: 4
Ingredients: 40 g white caster sugar; 100 g fresh cream cheese natural; 75 ml fresh cream; 100 ml tap water; 4 el coconut liqueur eg Malibu, Gall and Gall; business suit long fingers pack 175 g; 2 banana; 2 el cocoa powder

Caribbean dessert with cream cheese, long fingers, bananas and coconut liqueur.

Ingredients

Kitchen Stuff

2 small cake mold (Ø 15 cm with capacity of 400 ml)

Directions

Put the cream cheese and sugar in a large bowl and stir with a fork.
In a different bowl, whisk the whipped cream and spat through the cream cheese mixture.
Pour the liqueur into a deep plate and add the water.
Pass the long fingers one by one and cover the bottom of the cake molds with the sugared side down.
If the long fingers do not fit, cut them to size. Cut the bananas into long slices.
Divide 1/3 of the cream cheese mixture and cover with half of the slices of banana.
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.
Cover the cakes with cling film and leave to stiffen in the refrigerator for at least 3 hours.
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.
Sprinkle the cakes with cocoa powder and spread them over the plates.