Tiramisu is a classic Italian dessert that layers espresso-soaked ladyfingers with sweet mascarpone cream, topped with freshly shaved chocolate or sifted cocoa powder. If tiramisu is on the menu at a restaurant, I’m ordering it no matter how full I am. It’s light and airy, making it the perfect after-dinner treat in any season.
Tiramisu is having a moment right now. It’s being added to menus at non-Italian and Italian restaurants alike. The tiramisu renaissance has led people (like me) to make it at home.
This untraditional twist on this classic Italian dessert is an ode to Caribbean flavors. The ladyfingers are soaked in a coquito-like mixture and coconut milk and cream are added to sweeten the mascarpone. This Coconut Rum (Coquito) Tiramisu will surely surprise and impress your guests at your next dinner party.
Coconut Rum (Coquito) Tiramisu
Ingredients
- 5 eggs
- 1/2 cup powdered sugar
- 8 oz mascarpone
- 1/2 cup coconut cream
- 1 cup heavy cream
- 14 oz sweetened condensed milk
- 13.5 oz coconut milk
- 12 oz evaporated milk
- 1/2 cup rum
- 2 cups coconut flakes
- 1 tsp cinnamon
- 24 ladyfingers
Instructions
- Separate 5 egg yolks and put them in a large bowl. Save the egg whites for later. We won’t be needing them in this recipe.
- Whisk together 5 egg yolks and 1/4 cup powdered sugar in the large bowl with a hand mixer until it’s a pale yellow color.
- Add 8 oz mascarpone, 1/2 cup coconut cream, and 1/2 can coconut milk to the egg and sugar mixture and mix.
- In a separate bowl, mix together 1/4 cup powdered sugar and heavy cream until it forms stiff peaks and becomes a whipped cream.
- Fold whipped cream into mascarpone mixture.
- Put cream mixture bowl in the fridge while you prepare the lady fingers.
- Mix 1/2 a can of condensed milk, 1/2 a can of evaporated milk, and 1/2 can of coconut milk (whatever’s left that isn’t in the cream mixture), 1/2 cup of Bacardi rum, and 1 tsp of cinnamon in a large bowl. It’s ok if it’s a bit lumpy from the chunks in the coconut milk just make sure it doesn’t get onto your lady fingers.
- Before you dip your lady fingers in the makeshift coquito mixture, see how many lady fingers you’re going to need for your pan. You may need more or less than 24 depending on the size of your pan. I like to cut the lady fingers to the exact width of my pan so every bite has a bit of spongy lady finger. Account enough for lady fingers for two layers.
- After you’ve determined how many lady fingers you’ll need for each layer, dip the lady fingers into the coquito mixture. You’ll only want to lightly dip them for a second to not oversoak them. Line the bottom of the pan with lady fingers until completely covered.
- Take your reserved cream mixture from the fridge and pour half of it on top of your lady fingers. Smooth it out with a spatula. (If you want a taller tiramisu (like pictured here), pour less than half of the mixture so the majority of the cream sits on top).
- Sprinkle 1 cup coconut flakes on top of the cream and repeat the process.
- Soak the remainder of the lady fingers and build your second layer the same way you built your first. Add the remaining amount of cream on top of the second layer of lady fingers. Smooth it out.
- Sprinkle cinnamon through a fine mesh sieve. If you don’t own a sieve, you can use a colander or strainer with small holes. Be careful if you’re pouring the cinnamon straight on because it will clump together.
- Add 1 cup of coconut flakes on top and allow it to set in the fridge for at least 12 hours.
What is coquito?
Coquito is like the Puerto Rican version of eggnog without the eggs. You make it by combining evaporated, condensed, and coconut milk, rum, and cinnamon. Coquito is usually sipped on like a shot because it packs a punch. It’s traditionally Puerto Rican but I make my grandmother’s old Cuban recipe. You can learn how to make my Cuban Coquito here.
That Planner Friend Tip: Use the leftover evaporated, condensed, and coconut milk to make a small batch of Coquito. Just add rum and cinnamon. You can serve the coquito with the tiramisu.
Serving your tiramisu
Tiramisu takes time to set in the fridge for the perfect fluffy consistency, but the actual prep time is quick. It’s like layering together a sweet lasagna with lady fingers and cream instead of pasta and sauce. To reach the best consistency, allow your it to set for at least 12 hours before serving. I know it can be tempting to take it out earlier to try a spoonful but the wait is worth it.
I’ve had the most success in building my tiramisu in a glass Pyrex container. But, I’ve made it countless times in a basic casserole dish. Serve your tiramisu with a spatula and carefully place it on a plate. Tiramisu isn’t the most photogenic dessert. To plate it nicely, cut around the edges to create a perfect square. Add a line of cinnamon on the plate for a little extra something.
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