Pineapple Cream Tiramisu

Products Used
Pineapple Cream Tiramisu imperial


  • 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


      1. 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.)
      2. Drain pineapple with a fine sieve. Set aside. 
      3. 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.
      4. 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.
      5. 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.
      6. Cover and refrigerate at least 6 hours before serving.
      Imperial Sugar Insight

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

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      Oops.. there is no Spanish translation to this recipe