Coconut-Raspberry Delight: A No-Bake Dessert with Layers of Creamy White Chocolate and Tart Raspberry Sauce

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:

1. 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.
2. Assemble the Base:
   • Combine the blended biscuits with melted butter. Press firmly into the bottom of a parchment-lined baking mold. Refrigerate.
3. 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.
4. 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.
5. 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!