Coconut Rum Coquito Tiramisu 

This Coconut Rum Coquito Tiramisu is a tropical twist on the classic Italian dessert. Inspired by the traditional Puerto Rican holiday drink, coquito, this dessert combines the rich flavors of coconut, rum, and cinnamon with the creamy layers of tiramisu. The ladyfingers are soaked in a coquito mixture, layered with a mascarpone cream, and topped with toasted coconut and a dusting of cinnamon, creating a delightful fusion of flavors that's perfect for festive occasions.

Ingredients

For the Mascarpone Cream:

• 4 egg yolks
  
  

• 1/4 cup (50 g) granulated sugar
  
  

• 1/4 cup (78 g) sweetened condensed milk
  
  

• 3/4 cup (170 g) heavy cream
  
  

• 1 cup (8 oz) mascarpone cheese
  
  

• 2 tsp vanilla extract, divided
  
  

For the Coquito Mixture:

• 1 (15 oz) can Creme de Coco
  
  

• 1/4 cup dark or spiced rum
  
  

• 1/2 cup full-fat coconut milk
  
  

• 2 tsp vanilla extract
  
  

For Assembly:

• 2 (7 oz) packages ladyfinger cookies
  
  

• 1/4 cup toasted coconut, for topping
  
  

• Ground cinnamon, for dusting
  
  

Directions

1. Prepare the Mascarpone Cream:
   
   

   • In a heatproof bowl, whisk together egg yolks, sugar, and 1 teaspoon of vanilla extract.
     
     

   • Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens and becomes pale.
     
     

   • Remove from heat and let it cool slightly.
     
     

   • In a separate bowl, whip the heavy cream and sweetened condensed milk until soft peaks form.
     
     

   • Gently fold in the mascarpone cheese until smooth.
     
     

   • Carefully fold the mascarpone mixture into the egg yolk mixture until well combined.
     
     

2. Prepare the Coquito Mixture:
   
   

   • In a blender, combine Creme de Coco, rum, coconut milk, and the remaining teaspoon of vanilla extract.
     
     

   • Blend until smooth and transfer to a shallow dish.
     
     

3. Assemble the Tiramisu:
   
   

   • Quickly dip each ladyfinger into the coquito mixture, ensuring they're soaked but not soggy.
     
     

   • Arrange a layer of soaked ladyfingers at the bottom of a 9x13-inch baking dish.
     
     

   • Spread half of the mascarpone cream over the ladyfingers.
     
     

   • Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
     
     

4. Chill and Serve:
   
   

   • Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.
     
     

   • Before serving, sprinkle the top with toasted coconut and dust with ground cinnamon.
     
     

Nutritional Information (per serving):

• Calories: 572
  
  

• Fat: 34g
  
  

• Carbohydrates: 40g
  
  

• Protein: 9g
  
  

• Sodium: 150mg
  
  

• Cholesterol: 80mg