Description

This Coquito Tiramisu blends the creamy, coconutty flavors of Puerto Rican coquito with the classic, coffee-soaked layers of Italian tiramisu. It’s a festive, make-ahead dessert perfect for holiday gatherings or any special occasion.

Ingredients

Scale

24 ladyfingers (Savoiardi)
1 cup (240 ml) strong espresso or coffee, cooled
2 tablespoons (30 ml) coconut rum
1 cup (240 ml) heavy cream, cold
4 large egg yolks (pasteurized recommended)
1/2 cup (100 g) granulated sugar
1 cup (240 ml) coquito (homemade or store-bought)
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
8 ounces (225 g) mascarpone cheese
Unsweetened cocoa powder, for dusting
Optional: additional cinnamon or toasted coconut for garnish

Instructions

Brew 1 cup strong espresso or coffee and let it cool to room temperature. Stir in 2 tablespoons coconut rum.
In a cold mixing bowl, whip 1 cup heavy cream to stiff peaks using an electric mixer. Set aside in the fridge.
In another bowl, whisk 4 egg yolks with 1/2 cup sugar until thick and pale, about 2 minutes.
Add 1 cup coquito, 1/2 teaspoon cinnamon, and a pinch of nutmeg to the yolk mixture. Blend until smooth.
Fold in 8 ounces mascarpone cheese gently with a spatula until just combined.
Gently fold the whipped cream into the mascarpone mixture in two additions, using light motions.
Quickly dip each ladyfinger into the cooled coffee-rum mixture for 1-2 seconds per side. Arrange in a single layer in a 9×9-inch baking dish.
Spread half of the mascarpone-coquito mixture over the ladyfingers. Add another layer of dipped ladyfingers, then the rest of the cream mixture. Smooth the top.
Cover tightly with plastic wrap and chill for at least 6 hours, preferably overnight.
Just before serving, dust the top with unsweetened cocoa powder using a fine-mesh sieve. Garnish with cinnamon or toasted coconut if desired. Slice and serve chilled.

Notes

For best results, use cold ingredients and avoid over-soaking the ladyfingers. Make the tiramisu the night before for optimal flavor and texture. For a non-alcoholic version, substitute coconut extract and coconut milk for the coconut rum.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: Fusion (Puerto Rican, Italian)

Nutrition

Serving Size: 1 square (about 1/9 of the dish)
Calories: 410
Sugar: 20
Sodium: 90
Fat: 25
Saturated Fat: 15
Carbohydrates: 38
Fiber: 1
Protein: 6

Keywords: coquito tiramisu, coconut rum dessert, holiday tiramisu, Puerto Rican tiramisu, Christmas dessert, make-ahead dessert, coconut tiramisu, fusion dessert