Tropical Cake

The Tropical Cake is a dessert that evokes the flavors and aromas of exotic fruits. Here’s a version with an Italian twist, featuring the use of fresh ingredients and special care in the creation of the cream.

Ingredients

For the base:

• 200 g of dry biscuits
• 100 g of melted butter

For the cream:

• 250 ml of tropical fruit juice (for example, a mix of pineapple and mango juice)
• 200 ml of whipping cream
• 100 g of powdered sugar
• 3 sheets of gelatin or agar-agar as a vegetarian alternative

For decoration:

• Fresh tropical fruit to taste (for example, kiwi, pineapple, mango, and passion fruit)
• Grated lime zest for garnish

Preparation

1. Start by finely chopping the dry biscuits and mix them with the melted butter until you have a homogeneous mixture. Spread this mixture on the bottom of a springform pan, pressing down well to create a compact base. Refrigerate for about 30 minutes to firm up.

2. For the cream, begin by soaking the gelatin sheets in cold water for a few minutes. Meanwhile, heat half of the tropical fruit juice without bringing it to a boil, then squeeze out the gelatin and dissolve it in the warm juice. Add the remaining juice.

3. In a bowl, whip the cream with the powdered sugar until you have a soft cream.

4. Gently fold the fruit juice with the gelatin into the whipped cream. Pour the mixture onto the biscuit base and let it cool in the fridge for at least 4 hours, or until the cream is firmly set.

5. Before serving, decorate the cake with slices of fresh tropical fruit and sprinkle with grated lime zest for a touch of freshness and color.

Trivia

The Tropical Cake is perfect for summer days and can be personalized by choosing the tropical fruits you prefer or that are in season. It is also a creative way to conclude an exotic-themed dinner, and the fresh flavor of the fruit pairs beautifully with a sweet Italian wine, such as a well-chilled Moscato d’Asti, which will balance the sweetness and acidity of the dessert.