Unveil the exquisite layers of this Coconut-Raspberry Delight, a no-bake dessert that combines the tropical flavor of coconut with the tartness of raspberries. Featuring a crunchy biscuit base, a velvety white chocolate and mascarpone cream, and a vibrant raspberry sauce, this dessert is a symphony of flavors and textures.
Why You’ll Love This:
- Refreshing Raspberry Sauce: The homemade raspberry sauce, or “frużelina,” offers a fresh and tangy contrast to the sweetness of the dessert.
- Creamy and Rich: The combination of white chocolate, mascarpone, and whipped cream creates a luxurious texture that’s irresistibly smooth.
- No-Bake Convenience: This dessert is perfect for those warm days when you want something special without turning on the oven.
Perfect Occasion: This dessert is ideal for summer gatherings, potlucks, or as a festive treat during the holidays. Its elegant appearance and refreshing taste make it a hit at any dessert table.
Decoration Tips:
- Enhanced Texture: Sprinkle coconut flakes liberally over the top for a delightful crunch and a decorative touch.
- Color Contrast: Add some fresh raspberries on top for a burst of color and additional berry flavor.
Ingredients:
- Raspberry Sauce:
- 250 g frozen raspberries
- 1 tablespoon sugar (adjust to taste)
- 1 scant tablespoon potato starch
- A little cold water
- Base:
- 100 g biscuits, finely blended
- 50 g melted butter
- Cream:
- 100 g white chocolate
- A splash of cream (for melting chocolate)
- 330 ml heavy cream (36%)
- 250 g mascarpone cheese
- 2 tablespoons powdered sugar (adjust to taste)
- 3 large tablespoons coconut flakes
Directions:
- Prepare the Raspberry Sauce:
- In a saucepan, cook the raspberries with sugar over low heat until they dissolve into a sauce. Boil briefly.
- Mix potato starch with a little cold water and stir into the raspberries until thickened. Allow to cool completely.
- Assemble the Base:
- Combine the blended biscuits with melted butter. Press firmly into the bottom of a parchment-lined baking mold. Refrigerate.
- Make the Cream:
- Melt the white chocolate with a splash of cream and let cool.
- Whip the heavy cream with mascarpone and powdered sugar until stiff. Gradually mix in the cooled chocolate. Finally, stir in the coconut flakes. Adjust sweetness as desired.
- Layer the Dessert:
- Spread half of the cream mixture over the biscuit base. Smooth out the surface.
- Add a layer of the raspberry sauce, then cover with the remaining cream.
- Sprinkle the top with coconut flakes.
- Chill:
- Refrigerate the dessert until set, ensuring it is thoroughly chilled before serving.
Enjoy this Coconut-Raspberry Delight, a luscious treat that combines the freshness of berries with the exotic taste of coconut in a dessert that’s sure to impress and satisfy at any occasion!
