The coconut tiramisu is an interpretation of the classic tiramisu. As good as the traditional variant, this one recipe is lighter because it is made with a mascarpone-based cream, but without eggs. A spoon dessert irresistible and fresh, perfect to end a family lunch or one dinner with friends.
Ingrediants
- 200 g of ladyfingers
- 150 g of granulated sugar
- 500 g of mascarpone
- 40 g of rapé coconut (plus that for decoration)
- 150 ml of fresh cream
- 2 cups of coffee
- 50 ml of coconut milk
- unsweetened cocoa powder
The coconut tiramisu it’s a delicious spoon dessert. Irresistible and fresh, it is ideal for a sweet finish family lunch or one dinner with friends. The recipe that we propose here is a variation of the classic tiramisu. It is prepared in a few simple steps with a base of ladyfingers, as in the original version, and a soft cream based on mascarpone cheese, but without eggs, enriched by the rapé coconut which gives it an exotic touch.
It is one of desserts more known and appreciated abroad. The success of his fame is undoubtedly due to the goodness of his cream that fills the mouth with taste at every taste.
It is also one of the most imitated, so much so that today an entire book could be made by putting together all the innumerable reinterpretations of this great classic of Italian pastry. Tiramisu without eggs, tiramisu with Pavesini and the many versions fruit (the lemon tiramisu, the pistachio tiramisu, the strawberry tiramisu and the alananas one), are just a small list of the many ways in which the typical recipe can be declined.
OTHER DELICIOUS RECIPES: Tiramisu meringue, Tiramisu without eggs, Tiramisu with cherries and zabaglione, Tiramisu with Nutella
How to prepare: Coconut tiramisu
- Execution
- easy
- Preparation time
- 30 min
- Resting place
- IN THE FRIDGE
- Rest time
-
3h
- Portions
-
4
How to prepare: Coconut tiramisu
To prepare the coconut tiramisu, first in a bowl with a whisk, cream the mascarpone with the sugar and the rapé coconut. Separately, whip the cream with an electric mixer and incorporate it into the mixture several times, mixing from bottom to top so as not to dismantle it.
Lightly soak the ladyfingers in the coffee and coconut milk mixed together and arrange them on the base of a baking dish, side by side, so as to cover it completely.
Spread a layer of mascarpone and coconut cream on the biscuits and sprinkle it with a little sifted bitter cocoa. Sprinkle with rapé coconut to taste.
Arrange a new layer of biscuits and, on top, spread another layer of mascarpone and coconut cream. Level well with a spatula or the back of a spoon and transfer the cake to the refrigerator for at least 3 hours. Just before serving, sprinkle the coconut tiramisu with a little bit of cocoa and rapé coconut.
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