Preparation Steps

• Separate the yolks from the whites of 5 eggs and place the yolks in a large bowl. Reserve the whites for another use.
• Whip the egg yolks with 30 g of icing sugar using an electric whisk until pale and fluffy.
• Add the mascarpone, coconut cream, and half of the coconut milk (about 200 ml) to the yolk-sugar mixture, then mix until smooth.
• Whip the very cold heavy cream with the remaining 30 g of icing sugar using a whisk until stiff peaks form.
• Gently fold the whipped cream into the mascarpone-coconut mixture. Refrigerate the resulting cream.
• In a bowl, mix the remaining coconut milk, half of the sweetened condensed milk, half of the evaporated milk, rum, and cinnamon. Mix quickly even if the mixture remains slightly lumpy. Reserve.
• Check the number of ladyfinger biscuits needed to cover the bottom of the dish, adjust their size if necessary, and plan for two layers.
• Dip each biscuit briefly in the rum and coconut mixture, then arrange 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 using a spatula.
• Sprinkle 100 g of shredded coconut over the cream.
• Dip and arrange a second layer of soaked biscuits. Top with the remaining cream, smoothing it out.
• Sprinkle 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.