Pineapple Breeze Torte Recipes

PINEAPPLE BREEZE

Steps:

• Put the pineapple juice, rum, lime juice, Demerara Sugar Simple Syrup and 1 sprig rosemary in a mixing tin and lightly muddle the rosemary. Add ice, shake vigorously and strain into a glass over fresh ice. Garnish with the remaining rosemary sprig and a lime wedge.
• Combine the sugar and 1/2 cup water in a pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer until the sugar dissolves. Let cool completely.

COCONUT-PINEAPPLE SHERBET TORTE

Steps:

• In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely., Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter., To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight., Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.

PINEAPPLE BREEZE TORTE

Steps:

• 1. In a large mixing bowl, beat the cream cheeses, sugar, and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edges of an ungreased 9" springform pan.
• 2. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers and then rest of cream cheese mixture.
• 3. Mix the topping heat in sauce pan until thicken. Cool. Pour over cream cheese layer. Refrigerate a couple of hours or until ready to serve. Place on cake plate with pineapple wedges to decorate or a sprig of mint.

PINEAPPLE BREEZE

Steps:

• Place the ice into a 16-ounce glass. Pour in the rum, lemon-lime soda, pineapple juice, and orange juice. Stir and serve.