- White sugar 80 grams • 392 kcal
- Mascarpone cheese 250 grams
- Coconut flour 50 grams
- Coconut liqueur 30 ml
- Ladyfingers 300 grams
- Cocoa – as much as it is needed
- Eggs 3 • 130 kcal
The coconut tiramisu is a semifreddo made with mascarpone cream and layered eggs with ladyfingers soaked in milk and coconut liqueur and served with a sprinkling of cocoa.
How to make Coconut Tiramisu
Pour the eggs and sugar inside a large bowl (1). Whip in a bain-marie until doubling the volume and add the coconut flour a little at a time. Transfer the mixture into a second bowl in which you have softened the mascarpone cheese and mix with movements from bottom to top (2). Dip the biscuits into the milk mixed with the coconut liqueur, sprinkling them quickly on both sides (3).
Create a first layer of ladyfingers inside a mold lined with baking paper (4). Alternate with the coconut mascarpone cream until reaching the top evenly distributing the mixture (5). Once reached the top, level and freeze for at least 4 hours before turning out the cake and serve (6).
The coconut tiramisu may seem extremely simple to prepare for the small amount of ingredients used but follow these little tips:
Whip eggs and sugar in a bain-marie in order to pasteurize the eggs that are still eaten raw but heat them slowly so that the egg does not clot. At the same time the sugar crystals will melt more easily.
Work the egg and sugar mixture until doubling the volume, incorporating as much air as possible.
Soften the mascarpone cheese with a fork or a whisk before mixing it with the egg and sugar mixture in order to make it easier to work and avoid lumps.
Quickly sprinkle the ladyfingers on both sides to give them the right softness without breaking them.
Cover the mold with baking paper so as to prevent the coconut tiramisu from sticking to it.
Once put out of the freezer, wait five minutes before serving to prevent it from being frozen inside.
You can keep the coconut tiramisu for up to a week by covering it with film and keeping it in the freezer.