Caribbean Tiramisù

Ingredients

In this Caribbean version of Tiramisù, we incorporate the vibrant flavors of the Caribbean by replacing the traditional coffee with a rum-infused syrup. Additionally, we add a touch of coconut to the mascarpone cream and garnish the dessert with tropical fruits such as mango, pineapple, and passion fruit. We alse have the original recipe for Tiramisù, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs, separated 4 large eggs, separated
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) dark rum 1/4 cup (60ml) dark rum
• 24 ladyfingers 24 ladyfingers
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 1/4 cup (60ml) passion fruit juice 1/4 cup (60ml) passion fruit juice
• 1/4 cup (60ml) mango juice 1/4 cup (60ml) mango juice
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) rum, for soaking ladyfingers 1/4 cup (60ml) rum, for soaking ladyfingers
• 1/4 cup (25g) shredded coconut, for garnish 1/4 cup (25g) shredded coconut, for garnish
• Fresh tropical fruits (mango, pineapple, passion fruit), for garnish Fresh tropical fruits (mango, pineapple, passion fruit), for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 38g (25g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the coconut milk, heavy cream, half of the sugar, egg yolks, and vanilla extract. Whisk until well combined.
2. 2.
   In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
3. 3.
   Gently fold the beaten egg whites into the coconut milk mixture until fully incorporated.
4. 4.
   In a shallow dish, combine the pineapple juice, passion fruit juice, mango juice, orange juice, and rum for soaking the ladyfingers.
5. 5.
   Dip each ladyfinger into the juice mixture for a few seconds, making sure they are soaked but not overly saturated.
6. 6.
   Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
7. 7.
   Spread a layer of the coconut mascarpone cream over the ladyfingers.
8. 8.
   Repeat the layers until all the ladyfingers and cream are used, finishing with a layer of cream on top.
9. 9.
   Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
10. 10.
    Before serving, garnish the tiramisù with shredded coconut and fresh tropical fruits.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Ladyfingers — Ensure the ladyfingers are fresh and not stale for the best results.
• Tropical fruits — Choose ripe and juicy fruits for a burst of tropical flavor.
• Rum — Opt for a dark rum with a rich flavor to enhance the Caribbean twist.
• Shredded coconut — Toast the shredded coconut in a dry pan for a few minutes until golden brown for added flavor and crunch.

Tips & Tricks

• For a non-alcoholic version, you can replace the rum with rum extract or omit it altogether.
• Make sure to refrigerate the tiramisù for the recommended time to allow the flavors to develop and the dessert to set properly.
• Serve the tiramisù chilled for the best taste and texture.
• Feel free to customize the fruit juices according to your preference or what is available locally.
• If you prefer a sweeter dessert, you can sprinkle a little sugar on top of each layer of ladyfingers.

Serving advice

Serve the Caribbean Tiramisù chilled in individual dessert glasses or scoop it onto plates. Garnish each serving with a sprinkle of shredded coconut and a few fresh tropical fruit pieces for an extra touch of Caribbean flair.

Presentation advice

To enhance the presentation, you can dust the top of the tiramisù with cocoa powder or grated chocolate before adding the shredded coconut and tropical fruits. Use a piping bag to create decorative swirls of the coconut mascarpone cream on top.