This Tiramisu is a coconut take on a recipe by Nigella. Tiramisu literally means pick-me-up so it needs a generous hit of espresso. The espresso is usually mixed with something boozy, maybe rum or marsala but here I’m using Malibu coconut rum. I’m obsessed with the flavour of coconut but like a lot of people, I’m not so keen on that desiccated coconut that’s always in the last chosen chocolate from the tray. In fact, I think it is this desiccated coconut and it’s ability to lodge deep in the crevices of your teeth and gums that puts most people off anything coconut flavoured. If this sounds like you, I’s encourage you to try coconut flavoured anything that doesn’t have the dreaded desiccated coconut. If coconut Lindt by Lindor (light blue wrapper) doesn’t covert you, nothing will.
The coconut rum goes so well with coffee here and even coffee haters will enjoy it. Usually Tiramisu comes with a dusting of cocoa over the top of it but I thought white chocolate shavings would look better and taste at least as good. Just be careful when soaking the sponge fingers. Don’t allow them to drink up too much of the boozy coffee or the whole dessert will be to wet and sloppy and it will taste way too strong. As long as you keep the soaking brief, this Tiramisu will be nice and light, making it an ideal option for a Christmas dessert? I can’t handle Christmas pudding at the best of times and even if I could, after a massive meal, like Christmas dinner always is, I need to go for something light and airy. Something that I can fit in when nothing else can.
- 350ml cooled espresso
- 250ml coconut rum
- 90g caster sugar
- 2 eggs separated
- 500g mascarpone (room temperature)
- 400g Savoiardi (lady fingers/sponge fingers)
- 100g white chocolate
- Combine the coffee and 175ml of the rum in a wide bowl and set aside.
- Whisk together the caster sugar and the 2 egg yolks until they are light in colour and smooth. Then add the remaining rum and whisk it in until it is fully incorporated and has lightened in consistency.
- Add the mascarpone and whisk in until combined.
- Take one of the egg whites and whisk it up until white and glossy and a little stiff. Then fold it into the mascarpone mixture.
- Now dip each of the savoiardi sponges into the espresso/rum mixture briefly, turning once and laying on a wide tray. My tray was 30cm x 20cm and it was perfect.
- Once you have covered the tray in a single layer of the soaked sponger, pour just less than half the mascarpone mixture over it and smoothen it out so it is covering the sponger evenly.
- Now dip more sponge fingers to create a second sponge layer onto of the mascarpone.
- Pour over the rest of the mascarpone and smoothen it out so it's a nice, thick, even layer.
- Now cover with cling film and transfer to the fridge for 24 hours.
- Before serving, grate the white chocolate or scrape a sharp knife down the flat bottom of it to create chocolate curls. Set them aside until just before serving and scatter them evenly over the tiramisu instead of the traditional dusting of cocoa.