Coconut Rum Tiramisu - A Tropical Twist on Dessert Delight
Experience a delicious Coconut Rum (Coquito) Tiramisu that elevates a classic dessert with tropical flavors and creamy layers.
Equipment
- mixing bowls
- electric mixer
- spatula
- serving dish
Ingredients
Cream Mixture
- 4 large Eggs Use fresh eggs for best results.
- 1 cup Powdered Sugar Adjust sweetness based on preference.
- 16 ounces Mascarpone Substitute with cream cheese for a different taste.
- 1 cup Coconut Cream Sweetened condensed milk can work in a pinch.
- 1 cup Heavy Cream Avoid substituting with low-fat cream.
Coquito Mixture
- 1 can Sweetened Condensed Milk Use less if desired.
- 1 cup Coconut Milk Light coconut milk is a healthier version.
- 1 can Evaporated Milk Can be replaced with more coconut milk if necessary.
- 1/2 cup Rum Substitute with coconut extract for non-alcoholic version.
- 1 teaspoon Cinnamon Nutmeg can be used as a substitute.
Tiramisu Layers
- 24 pieces Ladyfingers Ensure they are dry to prevent oversaturation.
- 1 cup Coconut Flakes Use unsweetened flakes for less sweetness.
Instructions
Preparation Steps
- In a large mixing bowl, whisk together the egg yolks and powdered sugar until pale yellow, about 3-5 minutes.
- Gently fold in the mascarpone cheese, coconut cream, and half of the coconut milk until smooth and creamy.
- In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form, about 4-6 minutes.
- Fold the whipped cream into the mascarpone mixture to maintain airy texture.
- In a large bowl, whisk together remaining coconut milk, sweetened condensed milk, evaporated milk, rum, and cinnamon.
- Take dry ladyfingers and lightly dip each into the coquito mixture for 2-3 seconds.
- Arrange the dipped ladyfingers in a layer at the bottom of your serving dish.
- Spread half of the mascarpone mixture over the layer of ladyfingers and sprinkle coconut flakes on top.
- Repeat the process with the remaining ladyfingers and mascarpone mixture.
- Smooth the top layer of cream, then sprinkle cinnamon and more coconut flakes on top.
- Cover with plastic wrap and refrigerate for at least 12 hours to set.
Notes
Letting the dessert chill for at least 12 hours helps the flavors meld beautifully.