Pineapple Cream Tiramisu

By Bridget Edwards

Prep Time:

30m

Bake/Cook Time:

10m - 12m

Yield:

9 servings

Plan for:

Chill 6+ hours

This tropical twist on traditional tiramisu is a delicious no-bake, make-ahead, summer dessert. Pineapple Cream Tiramisu starts with delicate ladyfingers soaked in coconut rum. The boozy ladyfingers are then covered in a fluffy mascarpone cream. This cool and creamy dessert is finished off with crunchy toasted coconut.

Rate it yourself

Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

1 cup shredded, sweetened coconut
1/4 cup coconut rum
18-20 ladyfingers
1 cup heavy cream
3/4 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
8 ounces mascarpone (or cream cheese), room temperature
16 ounces crushed pineapple, drained well

Directions

Spread coconut onto a cookie sheet. Bake at 350°F for 10-12 minutes, stirring occasionally. Once evenly golden, remove and set aside. (Coconut may also be toasted in a pan on the stove.)
Drain pineapple with a fine sieve. Set aside.
Brush half of ladyfingers on both sides with coconut rum and place in an even layer on bottom of an 8x8-inch or 9x9-inch pan. (The last ladyfinger or two may need to be broken to fit.) Brush top sides again.
Whip cream and 1/4 cup sugar until soft peaks form. Add remaining sugar and vanilla and whip again just until stiff peaks form. Fold in mascarpone, then drained pineapple.
Spread 1/2 of mixture onto the ladyfingers. Add another layer of ladyfingers, brushing each with coconut rum as with first layer. Spread remaining pineapple cream on top. Top with toasted coconut.
Cover and refrigerate at least 6 hours before serving.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

Rate & Review