Cuban Tiramisù

Ingredients

While the original Italian Tiramisù is known for its coffee-soaked ladyfingers and rich cocoa powder, this Cuban version incorporates rum-infused ladyfingers and a sprinkle of grated coconut. The tropical twist adds a refreshing element to the dessert, making it perfect for warm Cuban evenings. We alse have the original recipe for Tiramisù, so you can check it out.

• 250g (8.8 oz) ladyfingers 250g (8.8 oz) ladyfingers
• 4 tablespoons rum 4 tablespoons rum
• 1 cup strong brewed coffee, cooled 1 cup strong brewed coffee, cooled
• 250g (8.8 oz) mascarpone cheese 250g (8.8 oz) mascarpone cheese
• 1/2 cup powdered sugar 1/2 cup powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup heavy cream 1 cup heavy cream
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• 1 ripe banana, sliced 1 ripe banana, sliced
• 1/2 cup diced pineapple 1/2 cup diced pineapple
• 1/2 cup diced mango 1/2 cup diced mango
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 34g (18g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a shallow dish, combine the rum and cooled coffee. Dip each ladyfinger into the mixture, ensuring they are soaked but not overly saturated.
2. 2.
   In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. 3.
   In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. 4.
   Arrange a layer of soaked ladyfingers in the bottom of a serving dish. Spread half of the mascarpone mixture over the ladyfingers.
5. 5.
   Sprinkle half of the grated coconut over the mascarpone layer, followed by half of the sliced banana, diced pineapple, and diced mango.
6. 6.
   Repeat the layers with the remaining ingredients, ending with a final layer of mascarpone mixture.
7. 7.
   Dust the top with cocoa powder and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
8. 8.
   Serve chilled and enjoy the tropical flavors of Cuban Tiramisù!

Treat your ingredients with care...

• Ladyfingers — Ensure the ladyfingers are dipped quickly into the coffee-rum mixture to prevent them from becoming too soggy.
• Mascarpone cheese — Make sure the mascarpone cheese is at room temperature before mixing to achieve a smooth consistency.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for best results.
• Grated coconut — Use unsweetened grated coconut for a more authentic Cuban flavor.
• Tropical fruits — Choose ripe and sweet fruits for the best taste experience.

Tips & Tricks

• For an extra kick of flavor, add a splash of Cuban rum to the mascarpone mixture.
• If you prefer a stronger coffee flavor, increase the amount of coffee used for soaking the ladyfingers.
• To make individual servings, assemble the Cuban Tiramisù in glasses or ramekins.
• Experiment with different tropical fruits such as papaya or passion fruit for a unique twist.
• Allow the Tiramisù to chill for at least 4 hours to achieve the perfect texture and melding of flavors.

Serving advice

Serve the Cuban Tiramisù chilled, allowing the layers to set and the flavors to develop. Garnish each serving with a sprinkle of grated coconut and a dusting of cocoa powder for an elegant presentation.

Presentation advice

To enhance the tropical theme, decorate the serving dish with fresh mint leaves and slices of exotic fruits such as kiwi or star fruit. Serve with a side of Cuban coffee or a refreshing tropical fruit juice.