Pina Colada Tiramisu

By Texaschef11

Ingredients

• Coconut Rum Filling:
• 3 cups heavy whipping cream
• 8 ounces Mascarpone cheese, at room temperature
• 1 cup powdered sugar
• 3 TBSP Malibu Rum (it’s got coconut flavor to it)
• 1/2 cup unsweetened shredded coconut
• 3 4.40-ounce packages Champagne biscuits (or lady fingers)
• 5 TBSP pineapple juice
• 2 cups fresh pineapple, chopped to whatever size you want
• Extra coconut for garnish

Preparation

Step 1

Use an 8-x-8-inch pan.

Using an electric mixer, whip the cream until stiff peaks form.

In a mixing bowl, fold 2/3′s of the whipped cream into the Mascarpone cheese, along with the powdered sugar, and rum. Blend until cream is fully incorporated. Fold in coconut.

Lay the lady fingers at the bottom of dish. Brush lady fingers with pineapple juice. Spread 1/3 of the cheese mixture over the lady fingers. Scatter 1/3 cup fresh pineapple and coconut (if using) on top of the cheese mixture. Repeat the procedure until all of the lady fingers and cheese mixture are used. Spread the reserved whip cream over the top of the tiramisu. Allow the cake to set, about an hour. Garnish with fresh pineapple. Makes 10 servings.

To make Parfait style: Break up 4-5 lady fingers. Put about 5 pieces at the bottom of a clear glass of your choice. Brush with juice. Add pineapple and coconut. Pipe in Mascarpone filling. Repeat layering till you hit the top of your glass.