Sweet Peaches & Coconut Cream Tiramisu
This is a classic "peaches & cream" dessert meets tiramisu, meets Hawaii!! The blend of peaches and coconut cream are divine...I might even try this with mango next time!
3 cups black tea sweetened slightly with sugar or stevia and cooled
2 8-oz containers marscapone cheese
5 eggs, divided
1/2 cup cocolopez cream of cococont
2 Packages Lady fingers
3/4 cup sugar
1/2 tsp vanilla
5 peaches, washed and cut into bite-size chunks (fresh frozen is ok to use)
Marscapone mixture:
Whisk the egg yolks with 1/4 cup of sugar until you obtain a creamy light mixture. Add the mascarpone to the egg mixture and whisk together well, making sure it’s free of lumps. In a separate bowl, mix the egg whites, pinch of salt, and another 1/4 cup of sugar, until they reach a soft peaks consistency, then add them to the mascarpone mixture. Add cocolopez coconut cream to the marscapone mix. Mix the peaches with the final 1/4 cup of sugar (or, if they’re extremely ripe, you can eliminate the sugar here). Dip the ladyfingers very quickly into the cooled tea mixture, then line the bottom of a 9×13 dish with them. Top the bottom layer of cookies with 1/2 of the marscapone mixture. Sprinkle with 1/2 of the peaches. Make another layer of ladyfingers dipped in tea, then the other half of the marscapone, then the final layer of peaches. If you have a few cookies left, crumble them on top. Refrigerate for 3+ hours and then serve!
