What could be more wonderful than an evening of authentic Hawaiian Slack Key music and the super new pre-Slack Key dinner at the the delightful Sea House Restaurant at Napili Kai Resort? The new pre-Slack Key dinner menu is served for just $30 per person plus tax and tip. The seating at the Sea House Restaurant is from 5:30-6:00 pm on Wednesday nights. Can’t make it this week? Why not try you hand at Chef Craig Erickson’s Pineapple Tiramisu, the recipe follows the photo of the Chef Craig’s delicious Pineapple Tiramisu. For more information on the Slack Key concerts call 888 669 3858 or go to www.slackkey.com, for details on the dinner that includes an entree, salad and dessert call the Resort 808 669 6271. If you would like to spend the night call the Napili Kai Beach Resort at 800 367 5030 or go to their website at www.napilikai.com.
Seahouse Pineapple Tiramisu
Pineapple Juice Soaked Layers of Cake alternating with layers of Pineapple Infused Marscapone Cheese finished with Tropical fruit Purees and an Island Fruit Relish
For the Tiramisu
Marscapone Cheese 8 oz
Cream cheese 4 oz
Whipped Cream 2 Cups
Pineapple, diced 1/4” .5 cup
Pineapple juice reduced 50% 1 Cup to .5 cup
Pound cake or Genoise 8 X 8”
Pineapple juice 2 cups
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 alyer 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.
For the Purees
Mango, Peeled 1 Ea
Raspberries .5 cup
Guava, inside scooped out 4 ea
Sugar 1 cup
Water .5 cup
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
For the Relish
Pineapple, diced ¼” .25 cup
Strawberry, diced ¼” .25 cup
Kiwi, diced ¼” .25 cup
Mandarin Oranges 8 ea
Mint, Rough chopped 2 Tbl
Place all of the ingredients in a bowl and toss to incorporate completely. Set aside for service
For the plate
Pineapple leaves, bright and fresh 12 ea
Coconut, toasted 4 Tbl
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 whip cream if you can not find Marscapone.
Frozen fruit works very well for fruit purees.