Description
A tropical spin on classic tiramisu that uses a coquito-style soak and coconut-enriched mascarpone for a boozy, creamy dessert.
Ingredients
Scale
- 5 large eggs (separate yolks from whites)
- 1/2 cup powdered (confectioners’) sugar, divided into two 1/4-cup portions
- 8 oz (225 g) mascarpone cheese
- 1/2 cup coconut cream (the thick part from a can)
- 1 cup heavy (whipping) cream
- 14 oz (1 can) sweetened condensed milk
- 13.5 oz can coconut milk (divide between filling and soak)
- 12 oz can evaporated milk
- 1/2 cup dark rum (Bacardi or your preferred rum)
- 2 cups toasted coconut flakes (or untoasted, if you prefer)
- 1 teaspoon ground cinnamon, plus extra for dusting
- About 24 ladyfingers (savoiardi), quantity may vary with pan size
Instructions
- Prep: Place the egg yolks in a roomy bowl and set the egg whites aside (they’re not used here). Preheat your refrigerator space so you have a cold spot to chill the finished cream.
- Make the yolk custard: Beat the five yolks together with 1/4 cup of the powdered sugar using an electric mixer until the color lightens and the mixture becomes a bit foamy and pale.
- Enrich the custard: Add the mascarpone, the coconut cream, and roughly half of the canned coconut milk to the yolk mixture. Blend gently until smooth and free of lumps — aim for a silky texture.
- Whip the cream: In a separate chilled bowl, whip the heavy cream with the remaining 1/4 cup powdered sugar until it holds stiff peaks. Be careful not to overwhip.
- Fold in the whipped cream: Gently fold the whipped cream into the mascarpone-yolk base until homogenous and airy. Cover and refrigerate this cream while you prepare the soaking liquid and ladyfingers.
- Prepare the coquito soak: In a different bowl combine the sweetened condensed milk (use about half the can), the evaporated milk (about half the can), and the remainder of the coconut milk. Stir in the rum and 1 teaspoon cinnamon. Small bits from canned coconut milk are fine — just avoid large chunks when dipping.
- Fit the ladyfingers: Test-fit your ladyfingers in the dish you’ll use (a 9×13 or similar casserole dish works well). Trim cookies if necessary so they line up neatly; plan for two layers.
- Briefly dip the cookies: Quickly dip each ladyfinger into the coquito mixture — one quick plunge per side is all you need. Don’t leave them in the liquid or they’ll collapse. Arrange a single layer to cover the bottom of the pan.
- First cream layer: Spread about half of the chilled mascarpone-coconut cream over the soaked ladyfingers and smooth the top with a spatula. Sprinkle about 1 cup of the coconut flakes evenly over the cream.
- Second cookie layer: Repeat the dipping process and arrange a second row of soaked ladyfingers on top of the coconut layer.
- Top with remaining cream: Spread the remaining mascarpone mixture over the second cookie layer so the surface is even and smooth.
- Finish and dust: Sift a light dusting of cinnamon over the top (use a fine sieve to avoid clumps). Scatter the remaining 1 cup of coconut flakes over the surface.
- Chill to set: Cover lightly and refrigerate for at least 12 hours (overnight is best). The resting time allows the flavors to meld and the texture to become sliceable.
- Serve: Cut into squares with a sharp knife (wiping the blade between cuts helps for neat slices). Keep refrigerated until ready to serve.
Notes
- Trim ladyfingers to fit your dish so every bite has cookie and cream.
- Dip cookies very briefly to avoid sogginess — speed matters.
- If you prefer less alcohol, reduce the rum or replace with rum extract for flavor without the kick.
- Toast the coconut flakes in a 350°F oven for 5–7 minutes for extra crunch and deeper flavor.
- Store leftovers covered in the fridge for up to 3–4 days.