Pineapple Cream Tiramisu

Here it is. Your no-bake, make-ahead summer dessert. Pineapple cream tiramisu is tiramisu with a tropical twist. It's LUSCIOUS. (Isn't that such a good word?)

Not only do the flavors make this perfect for summer, but because you MUST make is ahead of time, there's no rushing around at the last-minute baking something for the neighbor's cookout.

Do you know a tiramisu hater? Jack (who does not like tiramisu) surprised himself by loving this!

*and for you pineapple lovers, please see this pineapple upside-down BUNDT cake recipe! 

Just like with traditional tiramisu, this recipe uses ladyfingers and mascarpone.

Aaaaaand, what's UNtraditional about it is just about everything else. Hello, coconut rum. Hello, crushed pineapple. Hello, coconut.

How to Make Pineapple Cream Tiramisu

OK...I might have told a little white lie about this being no-bake. The tiramisu is no-bake, but you do toast the coconut for the top. I like to do this in the oven, but you could absolutely do it on the stove. Or even skip the toasting altogether. I'll never tell.

While that's happening, drain the pineapple. You want to get all of the excess liquid out.

Instead of dipping the ladyfingers in coffee and Kahlua, we're using coconut rum. AloHA!

Whip up some cream with powdered sugar and vanilla, then fold in the mascarpone.

The drained pineapple gets folded in at the end. You'll layer the pineapple cream on top of the first layer of ladyfingers, then repeat.

Top with the toasted coconut.

Here's the important part: it has to rest in the refrigerator for at least 6 hours. Take a nap, go get a pedicure...your dessert will be waiting.

The resting time will give the ladyfingers a chance to soften and let the flavors marry. Honestly, the longer it sits, the better. You could even make this the day before.

When you're ready, cut into squares and serve. Keep leftovers in the fridge.

I can't say I recommend making a vase out of a pineapple. It was messy and I'm sure I did it wrong, but it DOES look cute. Also, can we stop hating on carnations now? Look at those ruffles!!!

Alright, back to the tiramisu. Let's take a bite. Ahhhhh. I told you - luscious.

Pineapple Cream Tiramisu

This tropical twist on traditional tiramisu is a delicious no-bake, make-ahead, summer dessert.

YIELD: 9 servings

PREP TIME: 30 minutes

1 cup shredded, sweetened coconut

1/4 cup coconut rum

18-20 ladyfingers

1 cup heavy cream

3/4 cup powdered sugar

1 teaspoon vanilla

8 ounces mascarpone (or cream cheese), room temperature

16 ounces crushed pineapple, drained well

[Note: It’s important to drain the pineapple well, preferably with a fine sieve.]

Toast the coconut. Spread coconut onto a cookie sheet. Bake at 350 for 10-12 minutes, stirring occasionally. Once evenly golden, remove and set aside. (Coconut may also be toasted in a pan on the stove.)

Brush half of the ladyfingers on both sides with the coconut rum and place in an even layer on the bottom of an 8x8 or 9x9 pan. (The last ladyfinger or two may need to be broken to fit.) Brush the top sides again. 

Whip the cream and 1/4 cup sugar until soft peaks form. Add the remaining sugar and vanilla and whip again just until stiff peaks form. Fold in the mascarpone, then the drained pineapple. 

Spread 1/2 of this mixture onto the ladyfingers. Add another layer of ladyfingers, brushing each with coconut rum as with the first layer. Spread remaining pineapple cream on top. Top with toasted coconut. 

Cover and refrigerate at least 6 hours before serving. 

Pineapple Cream Tiramisu. Are you ready for a shake-up of the original?