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TRIFLE - Tiramisu with Coconut
Nb persons: 12
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| Coconut Tiramisu Recipe courtesy Bobby Deen INGREDIENTS | |
| 8 ounces | Neufchatel or fat-free cream cheese, softened |
| One 4-ounce container | mascarpone cheese |
| 1/3 cup | granulated sugar |
| 1/4 cup | rum |
| 1/4 cup | packed brown sugar |
| 1 1/2 cups | shredded toasted coconut |
| 1 1/2 cups | chopped pecans |
| 2 ounces | unsweetened chocolate, melted, plus more for garnish |
| 1/2 teaspoon | vanilla extract |
| Nonstick cooking spray, for greasing 2 dozen ladyfingers | |
| 1/2 cup | heavy cream, whipped with 1 tablespoon sugar until stiff |
DIRECTIONS
Beat together the cheeses in a large bowl with a hand mixer on medium speed until smooth. Add the granulated sugar, rum and brown sugar and continue beating on medium speed until combined. Fold in 1 cup of the coconut, the pecans, melted chocolate and vanilla.
Spray a 9-inch springform pan with nonstick cooking spray and then line it with ladyfingers . Alternate layers of the chocolate mixture with the remaining ladyfingers, using an offset spatula or butter knife sprayed with nonstick cooking spray. Chill overnight.
Remove from the pan and decorate with whipped cream . Sprinkle the remaining 1/2 cup coconut over the whipped cream and lightly grate chocolate over the top to decorate.
© Recipe courtesy Bobby Deen
Printed on August 9, 2013 from http://www.cookingchanneltv.com/recipes/bobby-deen/coconut-tiramisu.print.html
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