The Caribbean Cake is a dessert by Maestro Luca Montersino.
Its soft chocolate base perfectly complements the delicacy of the coconut chiboust and the freshness of the raspberry gelée, creating a balance of flavors and textures that wins you over at the first bite.
This dessert is not only beautiful to look at, but it is also designed for those with special dietary needs: it can be made gluten-free and lactose-free without sacrificing flavor, softness, or appearance.
Ideal for special occasions, parties, or simply to treat yourself, the Caribbean Cake is a complete recipe that blends tradition and innovation. Making it becomes a small journey through velvety textures, exotic aromas, and vibrant colors.
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- Difficulty: Difficult
- Cost: Medium
- Rest time: 4 Hours
- Portions: 10 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.3 oz egg yolks (about 3-4 yolks)
- 2.5 tbsp granulated sugar
- 2/3 cup rice milk
- 1 tsp gelatin (powder)
- 3 oz 70% dark chocolate
- 5.6 oz egg whites (about 5-6)
- 3/4 cup granulated sugar
- 3/4 cup desiccated coconut
- 2.3 oz pistachio flour
- 1/2 cup powdered sugar
- 5.6 oz egg yolks (about 9 yolks)
- 1/4 cup granulated sugar
- 3.5 tbsp cornstarch
- 1 cup canned coconut milk (in can)
- 4 tsp gelatin (powder)
- 7.8 oz egg whites (about 7-8)
- 6.7 oz granulated sugar
- 0.9 oz cocoa butter (powder)
- 1 cup raspberries
- 3.5 tbsp granulated sugar
- 1 tsp gelatin (powder)
- 1 tsp lemon juice
- 3.5 oz egg whites (about 3-4)
- 2.7 tbsp granulated sugar
- 3 tbsp water
- 6 oz granulated sugar
Tools
- 2 Bowls
- 1 Whisk
- 1 Blender
Steps
Bring the rice milk to a boil and meanwhile soak the gelatin in cold water.
Whisk the egg yolks with the sugar, then add them to the rice milk and cook until 185°F.
Remove from heat and add the squeezed gelatin.
Add the chocolate chopped into pieces and emulsify with an immersion blender.
Pour into a mold (8 2/3 in) that is about 1/2–3/4 in smaller than the one used for the cake.
Cool in the freezer.Using a blender, grind the coconut, sugar, and pistachios to a powder; set aside.
Draw two 8 2/3-in discs on a sheet of parchment paper.
Whip the egg whites until stiff with the granulated sugar.
Fold in the dry powders gently from the bottom up.
Using a piping bag with a plain round tip, form discs on the prepared parchment.
Bake at 356°F for 10–12 minutes in a preheated conventional oven.Whisk the egg yolks with the sugar and the cornstarch.
Meanwhile, heat the coconut pulp (from the can) and soak the gelatin.
Pour the whisked yolks into the hot coconut and cook until thickened.
Remove from heat and add the squeezed gelatin.Heat the egg whites with the sugar to 158°F.
Remove from heat and whip until you obtain a soft meringue.
Add the powdered cocoa butter.
Fold the warm coconut cream into the meringue.Soak the gelatin in cold water.
Puree the raspberries with the lemon juice using an immersion blender and strain them.
In a small saucepan combine two tablespoons of the raspberry purée with the sugar and place over low heat.
Let the sugar dissolve over low heat and as soon as it reaches a simmer remove from heat and add the squeezed gelatin.
Stir well and combine with the remaining raspberry purée.
Mix thoroughly with a whisk.
Pour the gelée into an 7 1/8-in ring.
Cool.Place the first dacquoise disc on the bottom of a cake ring.
Spread a layer of chiboust.
Insert the chocolate cremoso.
Cover with the other dacquoise disc.
Finish with the remaining coconut chiboust.
Cool well for at least 4 hours in the refrigerator.
Remove the cake from the ring and cover the sides with grated coconut.
Place the raspberry gelée disc in the center.
Decorate the edges with Italian meringue or whipped cream, pistachio crumble, and fresh raspberries.
Let the Caribbean Cake set in the fridge for a few more hours.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are free from gluten contamination.
Storage and Tips
Store in the refrigerator for 3–4 days.
You can prepare it over multiple days by making the dacquoise, the cremoso, and the raspberry gelée in advance.
FAQ (Questions and Answers)
Can I use a different fruit instead of raspberries?
Yes! Strawberries, blueberries, or mixed berries are great alternatives for the gelée.
How long does the cake last in the refrigerator?
The cake keeps for up to 3–4 days in the refrigerator, well covered to prevent absorbing odors.
