From the demo: Tiramisu Two Ways
Recipes Courtesy of Chef Gina Zollman
1/3 cup superfine baker’s sugar
3 tablespoons Minute Tapioca
2 ¾ cup Coco Lopez Coconut Cream
1 egg, well beaten
1 teaspoon vanilla
1 teaspoon coconut flavoring
4 cups Cool Whip, defrosted in the refrigerator
½ cup brewed espresso (Shotz available at Surfas is great)
2 tablespoons rum or 1 teaspoon rum flavoring
3 packages ladyfingers
1 cup sweetened coconut
1 cup sweetened coconut, toasted
1. Mix sugar, tapioca, coconut cream and egg in saucepan; let stand 5 minutes.
2. Cook on20medium heat, stirring constantly, until mixture comes to full boil. (This mixture thickens as it cools.) Remove from heat. Stir in vanilla and coconut flavoring. Pour into medium bowl. Place plastic wrap directly on surface of pudding mixture. Refrigerate about 1 hour or until chilled.
3. Add 2 cups unfrozen Cool Whip to pudding mixture. Set aside in refrigerator. Mix espresso and rum or rum flavoring.
4. Toast 1 cup sweetened coconut for 10 minutes at 325’, stirring occasionally to prevent burning. Remove from oven and let cool. Set aside.
5. Separate ladyfingers horizontally; brush with espresso mixture (do not soak). Arrange half the ladyfingers in single layer in ungreased baking dish, 11 x 7 x 1 ½ inches. Spread half the pudding mixture over ladyfingers; spread with half the remaining Cool Whip (1 cup). Sprinkle the remaining 1 cup of the sweetened coconut. Repeat layers with remaining ladyfingers, pudding and Cool Whip, followed by the cooled toasted coconut. Refrigerate at least 4 hours but no longer than 24 hours to develop flavors. Store covered in refrigerator.
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