Pineapple Coconut Tiramisu
Layer half of the ladyfingers in a large baking dish. Drain the pineapple, saving the juice. Mix the pineapple juice from the can with the pineapple juice. Drizzle the ladyfingers with half of the pineapple juice. Cut the pineapple slices into quarters and spread half on the ladyfingers. Beat the egg yolks with the sugar until fluffy. Mix in the white rum, coconut liqueur and mascarpone. Beat until creamy.
Spread half of the mascarpone cream on the pineapple and smooth. Layer the remaining ladyfingers over the cream and drizzle with the remaining juice. Spread the remaining pineapple pieces on the ladyfingers. Spread the remaining mascarpone cream on top and smooth. Cover and chill. Roast the coconut chips in a dry frying pan until golden brown. Serve the tiramisu sprinkled with coconut chips.