Pineapple & Coconut Tiramisu

An exotic summer dessert that you can whip up in 15 minutes and keep in the fridge for up to three days.


  • No pineapple juice? Use orange juice instead. 
  • No rum? Try it with a splash of vanilla extract.

Prep time: 15 minutes

Cook time: 0 minute

Total time: 15 minutes

Servings: 4


180 g Pineapples

175 g Mascarpone

100 g Caster sugar

3 Eggs

15 g Desiccated coconut

60 g ladyfingers 

6 tbsp Pineapple juice

2 tbsp Rum


  1. Separate the eggs and put the yolks in a large mixing bowl. Add the sugar and whisk until pale and fluffy. Fold in the mascarpone and coconut until smooth.
  2. In another bowl, whisk the egg whites into firm peaks. Fold the whites into the mascarpone mixture to make a light and fluffy cream. Set aside.
  3. In a bowl, add the pineapple juice and rum. Break the ladyfingers in half and add them to the bowl until soft.
  4. Now, layer your ladyfinger biscuits, pineapple chunks and mascarpone cream in glasses or up-cycled jam jars. Cover and chill in the fridge for a few hours or overnight.
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How to store

Store in the fridge for up to 3 days.