We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 44, 2010
St. Augustine, Florida

Orange-Coconut Tiramisu Tart

Mascarpone, an Italian cream cheese, and whipped topping combine in a tropical-flavored dessert that's light and creamy.

(34)
(14)
Save and Share
  • prep time 35 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 12
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
container (16 oz) mascarpone cheese or 2 packages (8 oz each) cream cheese, softened
1/2
cup chopped pecans
1/3
cup powdered sugar
2
tablespoons instant espresso coffee powder or granules
1
container (12 oz) frozen whipped topping, thawed
1
cup sweet orange marmalade
2
teaspoons baking cocoa
3/4
cup flaked coconut, toasted*
12
whole strawberries with leaves, cut into fans, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, about 15 minutes.
  • 2 Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping. Spread evenly over crust.
  • 3 In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.
  • 4 Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
  • 5 Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.
  • 1 Heat oven to 450°F. In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, about 15 minutes.
  • 2 Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping. Spread evenly over crust.
  • 3 In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.
  • 4 Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
  • 5 Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.

EXPERT TIPS

toggle

Expert Tips

*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.

To make strawberry fan, place strawberry on cutting board; holding the stem end, make 4 or 5 lengthwise cuts, being careful not to cut through to the stem. Carefully fan out slices.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
125mg
125%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
23g
23%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
4%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2010