This is a classic dessert made Hawaiian-Style with Kona Coffee, Coconut and Coconut Pastry Cream!! I love trying different twists on this old-time favorite dessert!! More to variations come soon!
2 large egg yolks
3 tablespoons granulated sugar
1/4 cup coconut milk
1/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 large egg yolk
3/4 cup heavy whipping cream
To assemble the tiramisu:
1/3 cup mascarpone cheese
1/2 cup sweetened shredded coconut
2 cups strong kona coffee, warmed
36 ladyfinger biscuits (you may use less)
2 tablespoons unsweetened cocoa powder
Coconut Whipped Cream:
1 cup heavy whipping cream
1/4 cup coconut milk
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, coconut milk, vanilla extract. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency. Let the zabaglione cool to room temperature and then transfer it to a bowl. Cover and refrigerate it for at least 4 hours or overnight, until it is thoroughly chilled.
Mix together the sugar, flour, vanilla extract in a medium heavy-bottomed saucepan. Add the egg yolk and heavy whipping cream and whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining whipping cream a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
Coconut whipped cream:
Combine the cream, coconut milk, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
In a serving dish (about 8" by 8" or larger should do) or one of your choice. Put the warmed kona coffee in a shallow dish. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream and the shredded coconut. Set this cream mixture aside.
Working quickly, dip 12 of the ladyfingers in the kona coffee, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.