Ingredients Weight Measure
Almond paste 1 lb.
Confectioners' sugar 1 lb.
Egg white 1 ea.
Egg yolks 18 ea.
Confectioners' sugar 4 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Heavy cream 3 cups
Sweet butter 1-1/2 lb.
Confectioners' sugar 6 oz.
Ladyfingers 84 ea.
Mango rum 1 oz.
Coconut rum 1 oz.
Pineapple rum 1 oz.
Coconut milk 2 oz.
Persimmon, diced 4 cups
Kiwi, Caribbean sapodillas 4 cups
Caribbean cashew nuts 20 ea.
Cocoa 2 Tbsp.
Confectioners' sugar 2 Tbsp.


  1. Rub almond paste, confectioners' sugar and egg whites together to make marzipan. Place in a plastic bag until needed.
  2. Combine egg yolks, 4 oz. sugar, TABASCO® Green Jalapeño Pepper Sauce and cream in double boiler and whip over hot water until hot. Remove from heat and cool; whip butter with 6 oz. sugar; combine with the chilled cream mixture.
  3. Line 2 cake rings, 10" and 8", with waxed paper. Cover bottom of each with ladyfingers. Mix mango, coconut and pineapple rum with coconut milk and use part to moisten ladyfingers. Spread each with a layer of cream mixture. Cover with diced persimmon and kiwi, pressing lightly into filling. Cover with more cream; repeat layers and cover top with remaining ladyfingers lightly moistened with rum mixture. Press ladyfingers on top together lightly. Chill thoroughly (1 hour).
  4. Turn cakes out upside down and remove rings and waxed paper. Roll marzipan in thin sheets large enough to cover tops and sides of cakes. Set 8" cake on top of 10" cake.
  5. Wrap cashew nuts in marzipan and roll in cocoa. Arrange balls on tier and top; make a marzipan pineapple and place on top center of cake. Mix cocoa with remaining marzipan, roll thin and cut out 40 leaf designs and place around sides of cake. Sprinkle cake very lightly with confectioners' sugar to give it a frosted effect.

Yield: 12-20 servings