Coconut - Mango Tiramisu

Tiramisu (tih-ruh-mee-SOO), which means "carry me up" in Italian is my favorite dessert.

Also known as Tuscan Trifle and Zuppa Inglese. Tradition tiramisu is a pudding-like dessert that usually consists of sponge cake or ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. Tiramisu was originally made as a loose custard, it is only in recent years that using mascarpone cheese has come into fashion.

The first time I had this magnificent dessert was in Italy. My friend's sister made a huge platter for a family dinner. The moment I took my first bite I thought I had found dessert paradise! From then on whenever I was in a restaurant back in the US and I saw it on the menu I had to order it. But nine times out of ten I was disappointed with the Italian/American version of this dessert. Here in the US, tiramisu has become a cake-like dessert and in reality, it is NOT supposed to have a structure. It is supposed to be a custard so it should almost fall apart when served. Here is a tip for everyone out there that loves this dessert and wants to have the "real" thing. If you see a platter with what looks like a cake and they call it tiramisu, you are not going to get the authentic dessert. If they say that the dessert comes in individual cups, then you are probably getting the real thing or when you see it on a plate and it is slightly falling apart then you are getting the real thing.

I have made several types of tiramisu. Giada DeLaurentis has a great Chocolate Tiramisu in her Everyday Italian: 125 Simple and Delicious Recipes. Recently, I tried to "Cuban up" the tiramisu recipe that I've been making for years. Here is my version of a latin style tiramisu:

Ingredient:
3 full demi tasse espresso
3 tablespoons water
2 tablespoons Coconut Rum (Malibu Rum is fine)
1 ripe Mango chopped (about 2 cups)
1/2 cup heavy whipping cream
1/2 cup sugar
8 oz. Marscapone cheese
1 egg and 1 egg yolk
20-24 ladyfinger cookies
6 x 10 baking dish
grated coconut
Chocolate powder

In a dish combine espresso, water and Rum. Mix and set aside

In a food processor combine mango and heavy whipping cream and blend until smooth. Take the cream mixture out of the processor and set aside. Wash it clean.

In the processor combine the egg and egg yolk with the sugar until smooth. Add the marscapone cheese and blend until it looks like a smooth custard. Fold in the mango cream mixture and blend until well combined.

Dip the ladyfingers into the espresso mixture one at a time and place them onto the baking dish to make one entire layer of cookies. Then pour some of the custard over the ladyfingers. Add some grated coconut on top. Now do another layer of ladyfinger then pour more custard on top. (Think of layers in a Lasagna). Cover the tiramisu with some foil and place in the refrigerator for at least 4 hours. When you are ready to serve the tiramisu, cover the top with the chocolate powder and more grated coconut.

This dessert is fairly easy to make and everyone will love it.

HEALTHY/LITE VERSION:
Does not exist....and why would you want one!