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.

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  • 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

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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

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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.
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