Orange-Coconut Tiramisu Tart

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

Bake-Off® Contest 44, 2010

St. Augustine, Florida

Pillsbury™ refrigerated pie crust, softened as directed on box

container (16 oz) mascarpone cheese or 2 packages (8 oz each) cream cheese, softened

1/2

cup chopped pecans

1/3

cup powdered sugar

tablespoons instant espresso coffee powder or granules

container (12 oz) frozen whipped topping, thawed

cup sweet orange marmalade

teaspoons baking cocoa

3/4

cup flaked coconut, toasted*

whole strawberries with leaves, cut into fans, if desired

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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.

*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.