Ingredients:

  • 1 cup (240 ml) Water (Syrup)
  • 1/2 cup (100g) Granulated Sugar (Syrup)
  • 1/4 cup (25g) Unsweetened Shredded Coconut (Syrup)
  • 2 Tablespoons (30 ml) Fresh Lime Juice or Pineapple Juice (Syrup)
  • 8 oz (226g) Full fat Cream Cheese, softened (Filling)
  • 8 oz (226g) Chilled Mascarpone Cheese (Filling)
  • 1 1/2 cups (360 ml) Cold Heavy Whipping Cream (Filling)
  • 3/4 cup (90g) Sifted Powdered/Icing Sugar (Filling)
  • 1 teaspoon Vanilla Extract (Filling)
  • 1/2 teaspoon Coconut Extract (Optional, Filling)
  • 36-40 Ladyfingers (Savoiardi biscuits)
  • 1/4 cup (60 ml) Sweetened Condensed Milk (Drizzle)
  • Toasted Flaked Coconut or Toasted Coconut Chips (Garnish)

Instructions:

  1. Prepare the Syrup: Combine water and sugar in a small saucepan. Heat gently until sugar dissolves completely. Remove from heat, stir in lime/pineapple juice and toasted coconut. Allow to cool completely to room temperature.
  2. Whip the Cream Base: In a clean, cold bowl, use the electric mixer to whip the heavy cream until stiff peaks form. Set aside in the fridge.
  3. Prepare the Cheese Mixture: In a separate large bowl, beat the softened cream cheese, mascarpone, and sifted powdered sugar until the mixture is completely smooth and fluffy. Beat in vanilla and coconut extracts (if using).
  4. Fold Together: Gently fold about half of the whipped cream into the cheese mixture until just combined. Then, fold in the remaining whipped cream until uniform in texture. This is your coconut crema.
  5. The Dip: Working quickly, take one ladyfinger at a time and quickly dip both sides into the cooled syrup (only one second per side). Avoid soaking them too long.
  6. Layer One: Arrange the dipped ladyfingers snugly in a single layer on the bottom of an 8x8 inch serving dish.
  7. Layer Two: Spread half of the coconut crema evenly over the layer of soaked biscuits. Drizzle lightly with half of the condensed milk.
  8. Repeat Layers: Create a second layer of dipped ladyfingers, followed by the remaining coconut crema.
  9. Chill: Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, but preferably overnight.
  10. Garnish and Serve: Just before serving, sprinkle the top generously with toasted flaked coconut or chips. Slice and serve chilled.