Preparation Steps

• Separate the egg yolks from the whites and place the yolks in a large mixing bowl. Reserve the whites for another use.
• Whisk the egg yolks with 30 g of powdered sugar using an electric mixer until pale and frothy.
• Add the mascarpone, coconut cream, and half of the coconut milk (about 200 ml) to the egg-sugar mixture and mix until smooth.
• Whip the cold heavy cream with the remaining 30 g of powdered sugar until stiff peaks form.
• Gently fold the whipped cream into the mascarpone-coconut mixture using a spatula. Refrigerate the mixture.
• In a bowl, mix the remaining coconut milk, half of the sweetened condensed milk, half of the evaporated milk, the rum, and cinnamon. Mix quickly, even if the mixture remains slightly lumpy.
• Check the number of ladyfinger biscuits needed to cover the bottom of the dish, adjusting their size if needed, preparing for two layers.
• Briefly dip each biscuit into the rum-coconut mixture, then place a first layer to cover the bottom of the dish.
• Pour half of the mascarpone-coconut cream over the biscuits and smooth into an even layer with a spatula.
• Sprinkle 100 g of shredded coconut on top of the cream.
• Dip and arrange a second layer of soaked biscuits. Spread the remaining cream over it and smooth.
• Dust the surface with cinnamon using a fine sieve.
• Add the remaining 100 g of shredded coconut on top. Let set in the refrigerator for at least 12 hours before serving.