Caribbean Tiramisu
I spent my honeymoon in Parrot Cay, a sliver of heaven in the Turks and Caicos. And since I am about to return there, I thought I'd try a twist on an Italian classic, tiramisu. I replaced coffee with a tropical juice of pineapple, papaya and key lime. This dessert is fresh, at once tart and creamy, and it will take you straight to the Caribbean, even if only with your imagination. Perfect for summer.
Servings Prep Time
4-6peopke 1hour
Passive Time
2-3hours
Servings Prep Time
4-6peopke 1hour
Passive Time
2-3hours
Instructions
  1. Clean papaya, pineapple and mango.
  2. Cut papaya and pineapple into chunks, and mango into small cubes. Set mango aside.
  3. In a juicer, juice papaya, pineapple and key limes, then pour in a mixing bowl and set aside. (This will be the substitute for coffee, in which we'll dip the ladyfingers, or savoiardi, in Italian). See notes if you don't have a juicer.
  4. In a stand mixer (or in large bowl, using an electric mixer with whisk attachment), beat egg yolks and sugar until fluffy and light in color, about 5 minutes.
  5. Add mascarpone cheese and beat until smooth.
  6. Add 1/2 teaspoon of coconut extract and and continue mixing until well combined.
  7. In a separate mixing bowl, beat the egg whites to stiff peaks, then incorporate into the egg and mascarpone mix with a firm yet gentle movement from bottom to top. This will make the cream airy and light.
  8. Add rum to the tropical juice of pineapple, papaya and lime, then dip each ladyfinger for 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of your individual jars (or a 13 by 9 inch baking dish). If necessary, break them to fit the bottom.
  9. Spread evenly a layer of mascarpone mixture over the ladyfingers, then sprinkle generously with the little mango cubes, and coconut flakes. Arrange another layer of soaked ladyfingers and repeat previous passage until desired quantity for each portion. Always alternate ladyfingers, mascarpone mix, mango and coconut flakes. (Approximately three layers, according to the dimensions of jar/glass/baking pan).
  10. Cover tiramisu with jars' lids (or plastic wrap) and refrigerate for at least 2 hours, up to 8 hours.
  11. Before serving, open the jars and sprinkle the top layer of your Caribbean tiramisu with sweet ginger organic coconut chips. (See notes for details).
Recipe Notes

Tiramisu...

If you don't have a juicer, blend fruit in a blender and then filter it into a mixing. Press the pulp into the strainer in order to get as much juice as possible. Squeeze limes.

For the coconut ginger chips, I have recently discovered these at Gelson's. They are tremendously good, organic and simply made of good ingredients. You won't stop munching on them after the tiramisu!

IMPORTANT! This recipe CONTAINS RAW EGGS. Always be careful when consuming raw (or lightly cooked) eggs due to a minor risk of salmonella. To reduce this risk, use ONLY fresh, organic, cage-free and properly refrigerated  eggs (grade A or AA). Shells must be intact, and always avoid contact between the yolks or whites and the shell.