Reviewed: Mar. 28, 2005

the crystallized giner and macadamia nuts made this recipe. I didn't have leftover cake so I made a white cake in a jelly roll pan, cut it in quarters and stacked those for four layers. instead of mango juice and rum extract, I used a mango flavored rum to brush on each layer, which gave great flavor to the cake. frosting the cake with cool whip really balanced it all out. decorate with fresh fruit for an impressive look! this served 10-12

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Reviewer:

JULIAJOHNSON

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Reviewed: May 29, 2004

followed other member's suggestions and used an angel food cake. way too sweet for my taste this is nothing like a tiramisu. probably wouldnt make again but thanks for the recipe anyway.

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Reviewer:

Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jun. 25, 2003

This was excellent, however I would double the recipe next time as there is enough to make seveal batches. Also, I sprinkled Rum (dark) on the cubed cake. This added needed flavor. Also, I used Angel food cake and added coconut to the recipe. Topped it with whippped cream and added a slice of Mango to the top for presentation. GP

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Reviewer:

GENE PETER

Home Town: San Clemente, California, USA

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Reviewed: Mar. 26, 2003

I used real rum instead of rum extract and topped the dessert with Cool Whip. It was a huge hit! I brought it to my office for a potluck and got rave reviews -- although I'm afraid people may have been a little tipsy from the rum!

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Reviewer:

Monica Wiant

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Reviewed: Jun. 28, 2000

This is WONDERFUL, Quick and Easy I didn't have any leftover cake so I used a purchased angelfood cake. Will be good in summer when tyropical fruits are abundant and cheap.

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5 users found this review helpful