Strawberry Piña Colada Tiramisu
A tropical cocktail of strawberry, pineapple, and coconut meets rich mascarpone and delicate ladyfingers in this new take on two classics.
Many years ago, when I first had a strawberry piña colada, it was called a Lava Flow, because the red strawberry puree looked like lava. When I was researching this recipe, however, I discovered it has a new name: Miami Vice! Whatever you call it, if you love the cocktail, I’m sure you’re going to love this dessert.
Servings: 12 - 16 | Prep Time: 1 hour 55 minutes + 12 hours chilling
Heavy-bottomed saucepan
Masher
Immersion blender
Fine-mesh sieve
Heat-safe bowl
Plastic wrap
Baking sheet
Hand-mixer / Stand-mixer
Tall glass / jar
8” diameter trifle dish
Offset spatula
Strawberry Coulis:
1 cup strawberries, diced
½ cup sugar
Pineapple Curd:
1 ½ cups (about 6 oz.) pineapple, diced
¼ cup butter
6 tbsp sugar
1 tbsp lemon juice
3 large egg yolks, room temp
Pinch of salt
Toasted Coconut:
1 cup shredded sweetened coconut
Coconut Mascarpone Filling:
2 lbs. mascarpone cheese
5 large whole eggs + 1 additional egg white, separated, room temp
¾ cup + 2 tbsp caster sugar
½ cup cream of coconut
Soaking Liquid:
1 cup pineapple juice
1 cup coconut milk
1 tsp rum flavoring (or 2 tbsp rum)
Assembly:
24 savoiardi ladyfingers
1 lb. fresh strawberries
1 small, fresh pineapple
Strawberry Coulis (15 minutes)
Add the strawberries and sugar to a small heavy-bottomed saucepan over medium-high heat. Mash the strawberries as the sugar dissolves.
Blend the mixture with an immersion blender until smooth, about 30 seconds.
Bring the mixture to a boil. Reduce heat to medium and continue boiling, stirring frequently until the sauce has thickened enough to coat the back of a spoon.
Let the sauce cool, about 5 minutes, before transferring to an airtight container. Keep refrigerated until ready to use.
Pineapple Curd (15 minutes)
Add the pineapple and butter to a small, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the butter has completely melted.
Add the sugar, egg yolks, lemon juice, and salt to the saucepan. Blend with an immersion blender until smooth. (It’s important to do this while the ingredients are still cool, so you don’t risk splashing yourself with hot liquid.)
Cook over medium heat, stirring frequently, until thickened.
Strain the mixture through a fine-mesh sieve and into a heat-safe bowl.
Place plastic wrap directly onto the surface of the curd. Cover and chill in the refrigerator until assembly.
Toasted Coconut (10 minutes)
Preheat the oven to 350° F.
Spread the shredded sweetened coconut on a baking sheet.
Bake until the coconut starts to brown, about 8 to 10 minutes, stirring every 2 minutes and keeping a close eye on it.
Once toasted, immediately transfer the coconut from the baking sheet to a small bowl to cool completely.
Coconut Mascarpone Filling (15 minutes)
In a large bowl, with a hand-mixer, whisk the 5 egg yolks with the 1 cup sugar until fluffy, about 2 minutes.
Add the mascarpone and cream of coconut and whisk until combined, about 1 minute. Set aside.
In a separate bowl, whisk the 6 egg whites until foamy.
Gradually add in the remaining 2 tbsp sugar to the side of the bowl and continue to whisk until mixture is glossy and stiff peaks have formed.
Gently fold ¼ of the egg white mixture into the mascarpone mixture. Then fold in the rest.
Divide the mascarpone filling in half between two bowls.
To one of the bowls, fold in the strawberry coulis until well combined. Set both bowls aside.
Assembly (1 hour prep + 12 hours chilling)
In a tall glass or jar, combine all the ingredients for the soaking liquid.
Briefly dip the ladyfingers, one at a time, into the liquid for no more than a couple seconds.
Then place them in the bottom of your 8” trifle dish until the entire bottom is covered with a single layer of ladyfingers. Have a knife or kitchen scissors handy to trim any ladyfingers that are too long, so they fit neatly next to each other.
Carefully scoop half of the pink strawberry mascarpone filling into the trifle dish and smooth with an offset spatula until the ladyfingers are completely covered.
Wash, dry, and cut off the stems of the strawberries. Then slice them in half.
Line the inside of the trifle dish with the strawberry halves facing out.
Then cover them with the remaining strawberry mascarpone cream.
Soak and place another layer of ladyfingers on top of this cream.
Cover this layer of ladyfingers with half of the white mascarpone filling and smooth.
Place another layer of strawberries around the side of the dish and cover with the remaining white mascarpone filling.
Smooth out the top with an offset spatula.
Carefully pour the pineapple curd onto the top of the tiramisu, spreading it with an offset spatula into a neat circle, leaving a small border.
Sprinkle toasted coconut around the pineapple curd to fill in the uncovered edge.
Cover and chill for at least 12 hours.
Just before serving, slice the pineapple into several rings. Quarter the rings into wedges and cut a slit in the corner of each wedge.
Arrange 8 pineapple wedges around the rim of the trifle dish an equal distance apart from each other.
Serve immediately. Leftovers may be stored in an airtight container in the fridge up to one week.
Enjoy!
Be sure to check out my Best Practices page for tips on how to make this recipe yourself. Let me know in the comments if you have any questions and feel free to tag me on Instagram @made.by.shade if you make it!
-Shade