This tropical twist on the classic tiramisu combines the creamy richness of mascarpone with the exotic flavors of coconut. Soaked in coconut milk, the larger variety of ladyfingers (lange vingers) creates a moist base, complemented by a fluffy coconut-infused mascarpone layer and topped with grated coconut, Raffaello confections, and hazelnuts.
Why You’ll Love This
- Coconut Bliss: The use of coconut milk and grated coconut adds a tropical flair.
- Creamy Texture: Mascarpone and whipped cream create a luxuriously smooth and light texture.
- Unique Twist: A delightful variation from traditional coffee-flavored tiramisu.
- Elegant Presentation: Garnished with Raffaello and hazelnuts for a visually appealing and tasty finish.
Ingredients:
- Cream Mixture:
- 250g mascarpone cheese
- 16g vanilla sugar (or vanilla extract)
- 16g stabilizer for whipping cream (klopfix)
- 350ml cream (unwhipped)
- 30g grated coconut
- 175g condensed milk
- Filling:
- Ladyfingers (preferably the thicker, larger variety)
- 200ml coconut milk
- Garnish:
- Grated coconut
- Raffaello confections
- Hazelnuts
Instructions:
- Prepare Cream Mixture: Whip cream with vanilla and stabilizer to stiff peaks. Gently fold in mascarpone, grated coconut, and condensed milk.
- Soak Ladyfingers: Briefly dip ladyfingers in coconut milk and layer them in a dish.
- Layering: Alternate layers of soaked ladyfingers and the mascarpone mixture.
- Chill: Refrigerate, allowing the flavors to meld and the tiramisu to firm up.
- Garnish: Before serving, sprinkle with grated coconut, and decorate with Raffaello and hazelnuts.
Savor the unique taste of this Tropical Coconut Tiramisu, a delightful and elegant dessert that’s sure to impress!
