Description
A festive twist on the classic tiramisu, this Coquito Tiramisu Cake combines Puerto Rican holiday flavors with creamy layers of mascarpone and rum-soaked ladyfingers.
Ingredients
Scale
- 1 package of ladyfinger cookies
- 2 cups Coquito (Puerto Rican coconut eggnog)
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup dark rum (optional)
- 2 tablespoons cocoa powder (for dusting)
- Shredded coconut or cinnamon sticks (optional garnish)
Instructions
- In a mixing bowl, whisk together mascarpone cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the mascarpone mixture.
- Pour the Coquito into a shallow dish. Dip each ladyfinger quickly into the Coquito, making sure not to oversoak.
- Arrange a layer of dipped ladyfingers at the bottom of a baking dish or cake pan.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
- Dust generously with cocoa powder.
- Refrigerate for at least 4 hours or overnight for best flavor and texture.
- Before serving, garnish with shredded coconut or cinnamon sticks if desired.
Notes
For a stronger kick, add dark rum to the Coquito before dipping the ladyfingers. This cake is best prepared the night before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Puerto Rican, Italian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: coquito, tiramisu, holiday dessert, no-bake cake, Puerto Rican Christmas