Description
A delightful fusion dessert combining the flavors of Italian tiramisu with Puerto Rican coquito, featuring layers of coconut-rum-soaked ladyfingers and creamy mascarpone, topped with cinnamon and shredded coconut.
Ingredients
Units
Scale
For the Coquito Layer:
- 1 1/2 cups coquito (homemade or store-bought)
For the Mascarpone Filling:
- 1 cup heavy cream, chilled
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
For Assembly:
- 24–28 ladyfinger cookies
- 1/2 cup sweetened shredded coconut
- 1 teaspoon ground cinnamon
- Optional: extra coquito for drizzling
Instructions
- Whip the Cream: In a large bowl, whip heavy cream until stiff peaks form.
- Prepare Mascarpone Filling: In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
- Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture.
- Soak Ladyfingers: Dip each ladyfinger into coquito and arrange a layer in a dish.
- Layer the Tiramisu: Alternate layers of ladyfingers and mascarpone mixture.
- Finish and Chill: Dust with cinnamon, sprinkle coconut, cover, and refrigerate for at least 4 hours.
- Serve: Slice and enjoy chilled, optionally drizzled with more coquito.
Notes
- Ensure ladyfingers are only moistened, not overly soaked.
- For a richer flavor, let the tiramisu chill overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 14g
- Sodium: 82mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 78mg