An exotic twist on regular Tiramisu. Pineapple, coconut and pecans, make this an ideal summer dessert that's no bake. The delicate ladyfingers are painted with banana liqueur for the flavor of the tropics.
¾cupPowdered sugaradd another ¼ if you like it sweeter.
1tsp.vanilla extract
8 oz.Mascarpone cheese ***(see notes)room temperature
20ozcrushed pineapple drained well
Instructions
Place a metal mixing bowl and mixer beaters in the freezer. (You may use a freezer proof glass mixing bowl.)
Spread coconut onto an aluminum lined baking tray. Bake at 350℉ for 10 minutes, stirring occasionally. When golden, remove and set aside and cool. (You may also toast the coconut in a pan on the stove.)
While the coconut is toasting, on the stove over medium low heat, toast the chopped pecans in a small saucepan for 2 to 3 minutes. Set aside
Over a bowl, drain the crushed pineapple with a fine sieve. With a rubber spatula press on the crushed pineapple to release as much juice as possible.
With a pastry brush, paint half of the ladyfingers on one side with the banana liqueur and place the painted side down in an even layer on the bottom of a 9X9-inch pan. Paint the top side. If there's a gap you may have to piece the ladyfinger in.
With an electric mixer, whip the heavy cream and ¼ cup sugar in the cold mixing bowl until soft peaks form. Add the remaining sugar and vanilla and whip until stiff peaks form.
Fold in the mascarpone cheese and once that is mixed in add the drained pineapple.
Spread ½ of the cream mixture over the ladyfingers.
Mix together the toasted coconut and pecans. Sprinkle ½ of this mixture over the cream filling.
Paint one side of the ladyfingers with the banana liqueur and add them painted side down over the filling. Brush the top side of the ladyfingers with the liqueur.
Spread the rest of the pineapple filling over the ladyfingers. Top with the toasted coconut pecan mix.
Cover and refrigerate for at least 6 hours before enjoying.
Notes
*** If you can't find mascarpone cheese, you can substitute 8 oz. of cream cheese. TIPS:
freeze the mixing bowl and beaters.
make sure the toasted coconut and pecans are cool.
mascarpone needs to be soft and at room temperature.
crushed pineapple must be well-drained.
don't overbeat the whip cream.
to get the most flavor be sure to wait at least 6 hours before serving.