• 1 Viking Rumcake (halved lengthwise)
  • 6 slices of bacon
  • some red pepper (crushed)
  • 3 tablespoons of food curd or Mascarpone
  • 1 tablespoon of El Coco Rico Coconut Cream
  • 1 tablespoon of Rum
  • grated skin of one lime
  • sugar or honey to taste


  1. Sprinkle red pepper on the strips of the Viking Caribbean Rum cake and and wrap them each in three slices of bacon.
  2. To do this place the bacon slices next to each other. To close all ends you can place one slice transverse (crosswards).
  3. Stir a fine cream with the remaining ingredients and sweeten to taste.

When dishing up, spread the cream on a plate, decorate it with fruit and place the cake next to it.

The cream can also be served in a small mason jar and refined with a few drops of Viking Grenadine Syrup.

Serving size:(two servings)

Created by Steffen Semmann, hospitality Consulting (BBQ Brothers)

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