Caribbean – Dream

Ingredients for 5 servings:

• 500 g mascarpone
• 400 g cream
• 1 can coconut cream
• 1 tbsp brown sugar
• 2 tbsp sugar, white
• 100 g meringue(s)
• 50 g desiccated coconut
• 1 pitahaya(s) (dragon fruit)
• 2 mangoes (ripe)
• 2 bananas
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

delicious dessert with exotic fruits and coconut

First, whip the cream with a hand mixer until stiff peaks form, then add the mascarpone and whisk again. The intensity of the coconut flavor can be adjusted to your liking, so add the coconut cream a little at a time, stirring and tasting regularly. Once you’ve reached the desired intensity, add a little white sugar for a pleasant sweetness (I used about 2 tablespoons). Crumble the meringues into a freezer bag and mix with the desiccated coconut. Divide about half of the cream between large goblets or cocktail glasses. Then spread half of the meringue and desiccated coconut over the cream. Cut the fruit into small, bite-sized pieces (ball cutters are particularly useful here!), add a little lemon juice (to prevent the bananas from turning brown!) and a little brown sugar, and mix. Divide the fruit evenly among the glasses. Divide the remaining cream evenly among the glasses and top with the rest of the meringue and desiccated coconut. Chill the whole thing in the fridge and enjoy!