Puerto Rican Tiramisù

Ingredients

While the original Italian Tiramisù is traditionally made with ladyfingers, mascarpone cheese, and cocoa powder, our Puerto Rican adaptation incorporates local ingredients and flavors. We substitute the ladyfingers with a light and airy sponge cake infused with Puerto Rican coffee and rum. Additionally, we add a layer of fresh tropical fruits such as mango, pineapple, and passion fruit to give it a unique island twist. We alse have the original recipe for Tiramisù, so you can check it out.

• 1 sponge cake (9-inch round) 1 sponge cake (9-inch round)
• 1 cup (240 ml) strong Puerto Rican coffee, cooled 1 cup (240 ml) strong Puerto Rican coffee, cooled
• 1/4 cup (60 ml) rum 1/4 cup (60 ml) rum
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 1/2 cup (120 g) granulated sugar 1/2 cup (120 g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (225 g) cream cheese 1 cup (225 g) cream cheese
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1 cup (240 ml) pineapple juice 1 cup (240 ml) pineapple juice
• 1 mango, peeled and sliced 1 mango, peeled and sliced
• 1 cup (150 g) fresh pineapple chunks 1 cup (150 g) fresh pineapple chunks
• 2 passion fruits, pulp scooped out 2 passion fruits, pulp scooped out
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 12g)
• Carbohydrates: 35g (Sugars: 25g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a shallow dish, combine the cooled Puerto Rican coffee and rum.
2. 2.
   Cut the sponge cake into slices and dip each slice into the coffee-rum mixture. Arrange the soaked cake slices in a single layer in a serving dish.
3. 3.
   In a mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
4. 4.
   In a separate bowl, beat the cream cheese until smooth. Gradually add the coconut milk and pineapple juice, mixing well after each addition.
5. 5.
   Fold the whipped cream into the cream cheese mixture until well combined.
6. 6.
   Spread half of the cream cheese mixture over the soaked sponge cake slices.
7. 7.
   Layer half of the mango slices, pineapple chunks, and passion fruit pulp over the cream cheese mixture.
8. 8.
   Repeat the layers with the remaining soaked sponge cake slices, cream cheese mixture, and tropical fruits.
9. 9.
   Sprinkle shredded coconut over the top for garnish.
10. 10.
    Refrigerate the Puerto Rican Tiramisù for at least 4 hours, or overnight, to allow the flavors to meld together.
11. 11.
    Serve chilled and enjoy the tropical flavors of Puerto Rico!

Treat your ingredients with care...

• Sponge cake — Ensure the sponge cake is completely cooled before slicing and soaking in the coffee-rum mixture to prevent it from becoming too soggy.
• Cream cheese — Make sure the cream cheese is at room temperature for easier mixing and a smoother texture.
• Tropical fruits — Choose ripe and juicy mangoes, pineapples, and passion fruits for the best flavor and texture in the Tiramisù.

Tips & Tricks

• For an extra tropical touch, you can sprinkle some toasted coconut flakes between the layers of the Tiramisù.
• If you prefer a stronger coffee flavor, you can add a tablespoon of coffee liqueur to the coffee-rum mixture.
• To save time, you can use store-bought sponge cake instead of making it from scratch.
• If you want to make individual servings, you can assemble the Puerto Rican Tiramisù in individual glasses or ramekins.
• Feel free to experiment with other tropical fruits such as papaya or guava to add even more flavors to the dessert.

Serving advice

Serve the Puerto Rican Tiramisù chilled for the best taste and texture. You can garnish each serving with a sprinkle of cocoa powder or a drizzle of caramel sauce for an extra touch of sweetness.

Presentation advice

To make the Puerto Rican Tiramisù visually appealing, layer the sponge cake, cream cheese mixture, and tropical fruits in a clear glass dish or individual glasses. This will showcase the beautiful layers and vibrant colors of the dessert.