Spring has sprung and in some parts of the world, that means sitting on outdoor patios sipping spritzes with your friends, but for some of us, it means we have entered the realms of a scorching summer. But that still doesn’t stop us from having a social moment (or two).
Weather it feels like spring or summer – depending which part of the world you are in – in my opinion, is peak season for hosting (aside from the holidays of course). And what better way to say it’s a tropical girl summer than a coconut rum “tiramisu”.
My reluctance in calling it a tiramisu is simply due to my diversion from some traditional steps that make it the classic dessert; which lead me into a full on debate with myself if I should even dare to call it a tiramisu. Even though I’m aware that there are Italians who make incredible variety like a Limoncello one (Hello Ms Pasta Queen).
But tiramisu or not, this dessert had my guests going for seconds and thirds to the point where I literally had run and save myself an extra piece. When paired with my dad’s famous fruit cream – which, if you haven’t had, I feel really bad for you – it really tasted like the best summer day. Cool, creamy, tropical and like I should be sitting on a beach in the Caribbean.
Soooo do with that information what you will, but I highly recommend trying it out and tag me if you do.
Love,
Hash
Recipe:
10″x8″ dish
Serves 12-14 people
Prep time: 45 minutes
Chill time: 6-12hours
Ingredients:
Cream Layer:
- 250g (1 cup) mascarpone, room temp
- 200ml (¾ cup + 1 tbsp) heavy whipping cream, cold
- 200ml (¾ cup + 1 tbsp) thick coconut cream, chilled overnight
- 75g (⅓ cup) powdered sugar, sifted
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- ½ cup unsweetened shredded coconut ( used for layering)
Dipping Liquid:
- 1 cup light or normal coconut milk
- 2–3 tbsp Malibu, white rum, or coconut liqueur
- 1 tbsp sugar (optional, to taste)
- 3-4 tbsp water (to thin out consistency)
Topping:
- Shredded coconut
And of course:
- 350g of ladyfingers (Savioardi)
Instructions:
- Whip the creams
- In one bowl, whip the heavy cream with half the sugar until stiff peaks form.
- In a second bowl, scoop the coconut cream from the can (DO NOT use the watery liquid). Whip it with the remaining sugar until fluffy. It won’t get as stiff as dairy cream, but it should hold soft peaks. If you didn’t chill it overnight, put the bowl with the coconut cream in the freezer for 15 minutes.
- Prepare the mascarpone base
- In a third bowl, whisk together the mascarpone, vanilla, and coconut extract (optional but not necessary) until smooth and creamy.
- Fold in the whipped dairy cream, then the whipped coconut cream — gently and in batches to keep it airy.
- Make dipping liquid
- Mix coconut milk, alcohol (if using), and sugar.
- Keep adding a tablespoon of water until it reaches a thinner consistency (if too thick to dip).
- Taste and adjust sweetness if needed.
- Assemble
- Quickly dip each ladyfinger (don’t soak!) and line the base of the dish.
- Spread half of the coconut cream mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the rest of the cream.
- Smooth the top and sprinkle with shredded coconut or other toppings.
- Chill
- This is the part you need patience for. Cover and refrigerate at least 6–8 hours, preferably overnight.
- Enjoy!
Want more ?
Love, Hash 
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