Piña Colada Tiramisu

Ingredients for 2 servings:

• 80 g ladyfingers
• 6 tbsp pineapple juice, approx. 60 ml
• 100 g mascarpone
• 4 tbsp coconut syrup (ready-made product)
• 2 tbsp white rum
• 2 tbsp lime juice
• 1 baby pineapple (approx. 350 g)
• 2 tbsp coconut chips (from a health food store)
• Lemon balm for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Roughly crush the ladyfingers in a large freezer bag using a meat tenderizer or rolling pin. Place the ladyfingers in two dessert bowls, drizzle with pineapple juice, and press down lightly with a spoon. In a bowl, beat the mascarpone with coconut syrup until thick and creamy. Gradually stir in the rum and lime juice. Pour the mascarpone cream over the biscuit mixture, cover, and chill for at least 1 hour. Just about cut off the bottom of the pineapple and also cut off or twist off the top leaves. Stand the fruit upright and peel thinly from top to bottom. Cut out the brown “eyes” with a sharp paring knife. Quarter the flesh lengthwise, remove the slightly harder core, and cut the quarters lengthwise into thin wedges. Toast the coconut chips in a dry, dry pan over medium heat, stirring occasionally, until golden brown, then remove. To serve, arrange the pineapple wedges and coconut chips on top of the Caribbean desserts and garnish with lemon balm.