CHEF JEFF — ONE BYTE AT A TIME: Cuban Tiramisu

This dessert favorite sports a tropical twist.

Cuban Tiramisu

3 cups sugar

¾ cup light rum

5 eggs

2 cups mascarpone cheese

2 cups heavy cream

20 ladyfingers

3 cups diced mixed fresh fruit (papaya, mango, pineapple, strawberries)

1 cup shredded coconut, toasted

In large saucepan, combine water, 2 cups water, 2 cups sugar, rum. Boil over medium-high heat for about 3 minutes. Remove from heat, cool to room temperature, set aside. In bowl, mix eggs, remaining 1 cup sugar, mascarpone cheese, heavy cream. Beat with electric mixer at medium-high speed until mixture thickens. Be careful not to overbeat it. Dip ladyfingers in rum syrup. Set aside. In 9-inch square glass pan, spread layer of cream mixture, then layer of ladyfingers. Follow with layer of diced fruit. Repeat process twice so you have 3 layers of each. Top off with extra layer of cream mixture. Refrigerate, covered, overnight. Sprinkle with toasted, shredded coconut.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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