Pina Colada Lasagna

Indulge in a tropical twist with this Pina Colada Lasagna, featuring layers of creamy coconut mascarpone, sweet pineapple, and a hint of rum flavor. The combination of textures from the creamy filling and soft cake layers makes this dessert a delightful experience. Perfect for summer gatherings or whenever you crave a taste of the tropics, this recipe respects traditional dessert principles while adding a creative touch.

Ingredients:

• 1 package of ladyfinger cookies
• 1 can of crushed pineapple in juice, drained
• 1 cup heavy cream
• 1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1/4 cup coconut cream
• 2 tablespoons coconut rum (optional)
• 1 teaspoon vanilla extract
• 1/4 cup toasted coconut flakes for garnish

Instructions:

1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. In another bowl, combine mascarpone cheese, powdered sugar, coconut cream, coconut rum (if using), and vanilla extract until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. In a rectangular dish, start layering by placing a layer of ladyfinger cookies at the bottom.
5. Spread a layer of the mascarpone filling over the ladyfingers, followed by a layer of crushed pineapple.
6. Repeat the layering process until all ingredients are used, finishing with a layer of mascarpone filling on top.
7. Cover and refrigerate for at least 4 hours, or overnight for best results.
8. Before serving, garnish with toasted coconut flakes.