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First the custard. Mix the 1/2 cup of sugar with the egg yolks and whisk until fully incorporated.
Meanwhile, microwave the coconut milk just until it boils, about 2 minutes. Keep an eye on it so it doesn't boil over.
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| Slowly pour 1/3 of the milk into the egg/sugar mixture, whisking constantly so the milk doesn't cook the eggs.
Slowly pour the rest of the milk in, whisking constantly until smooth.
Transfer the custard to a heavy bottom sauce pan and cook over low heat until it thickens, 5-10 minutes. Do not let it boil.
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| While the custard is heating, mix the gelatin with the 1/4 cup of rum/liqueur to bloom. I used Malibu (coconut rum) but you could use rum or champagne or any fruity liqueur you wish. |
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| When the custard starts to thicken, turn off the heat and mix in the gelatin, stirring until it dissolves. |
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| Add in the mascarpone cheese and stir until smooth. |
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| Once it is smooth, transfer it to medium mixing bowl and place in the refrigerator to cool. |
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Meanwhile, t oast your coconut by heating it in a pan over low heat.
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Check and stir the coconut often so it doesn't burn.
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| Next we will start on the strawberry syrup. Mix together 12 ounces of strawberries, 1/2 cup of sugar and 4 ounces of liqueur. I used Kirschwasser (cherry brandy) but you could use rum or champagne or any fruity liqueur you wish. |
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| Blend until smooth. |
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| Meanwhile, slice the other 12 ounces of strawberries. |
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Get your serving dish, a 9x13 baking or roasting pan (preferably a deep one) and line the bottom with half of your lady fingers.
In this case I'm using the packaged ladyfingers found in the cookie aisle. These are a little dryer than the frozen ones available in the bakery section so you will need to be sure to evently soak them in the strawberry syrup (see next step) |
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Pour half of the strawberry syrup on top. There should be enough to leave a layer of syrup on the bottom. Flip each of the lady fingers so that they are evenly coated.
You could also pour the syrup into a bowl or dish and individually dip each lady finger, then place them in the dish and pour a little extra syrup over the top.
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Cover the lady finger layer with half of the sliced strawberries.
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Then sprinkle the toasted coconut over the strawberry layer.
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Next, whip the egg whites and cream of tarter and 1/4 cup sugar.
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Fold the whipped egg whites into the cooled custard.
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Then, whip the 1 cup of whipping cream along with 1/4 cup of sugar.
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Fold the cream into the cooled custard.
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Pour a little less than half of the custard over the ladyfingers, strawberries and coconut.
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Spread out the custard layer.
Add another layer of soaked ladyfingers (reserving some syrup for garnish) and sliced strawberries. Skip the coconut layer for now and go straight to the rest of the custard.
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Smooth out the top custard layer then sprinkle the rest of the toasted coconut on top.
Refrigerate 12-24 hours (the longer the better) to allow the flavors to mellow and the ladyfingers to soften.
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Here is a slice of the final product!
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Here's another piece that has been plated with some leftover strawberry syrup.
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