Coquito Tiramisu
Coquito Tiramisu is a delightful blend of Puerto Rico’s creamy coconut liqueur and Italy’s famous coffee-flavored dessert. Its creamy, tropical layers create a unique balance of flavors that is a real crowd-pleaser.
Equipment
- Mixing Bowl
- Whisk
- Dish for layering
Ingredients
Ingredients
- 500 g Mascarpone
- 100 g Sugar adjust to taste
- 250 ml Whipped cream
- 200 ml Coquito or to taste
- 250 ml Strong espresso cooled
- 200 g Ladyfingers
- 30 g Cocoa powder for dusting
Instructions
- In a mixing bowl, whisk together the mascarpone and sugar until smooth.
- Fold in the whipped cream gently to maintain airiness.
- Gradually stream in the Coquito, tasting to ensure the flavor is balanced.
- Brew strong espresso and allow to cool, optionally adding a splash of Coquito.
- Dip the ladyfingers in the espresso briefly (1-2 seconds) to moisten.
- In a dish, spread a layer of mascarpone cream and add a layer of coffee-dipped ladyfingers.
- Repeat layering with remaining cream and ladyfingers for 2-3 layers total.
- Finish with a top layer of mascarpone and dust with cocoa powder.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Tip: For best texture, use pasteurized eggs for a no-egg version. Keep servings small to manage indulgence!