This refined dessert combines the delicate texture of milk-soaked ladyfingers with a smooth, subtly sweet mascarpone and coconut cream. The roll is chilled to allow the flavors to meld and the structure to set, resulting in clean, attractive slices. Finished with a drizzle of melted hazelnut cream and a light sprinkling of coconut, it offers a harmonious balance of richness and freshness.
Simple to prepare yet visually impressive, it is an ideal choice for both formal gatherings and casual entertaining.
What is Ladyfingers Roll with Mascarpone and Coconut?
This dessert is similar to a Swiss roll, but instead of sponge cake, it uses ladyfingers (savoiardi) which are those crisp biscuits often found in tiramisu. They’re softened with milk, lined up neatly, and then rolled around a mascarpone–whipped cream mixture with a generous dose of coconut flour for a tropical touch.
This recipe borrows from the Italian love affair with mascarpone and the European tradition of no-bake desserts.
Pro Tips for the Best Ladyfingers Roll
- Don’t oversoak the ladyfingers. A quick dip in milk is all they need, because too much and they’ll fall apart.
- Use cold mascarpone so the filling stays thick and stable.
- Line with baking paper or cling film before rolling to help keep its shape.
- Decorate just before serving for the freshest, prettiest finish.
Frequently Asked Questions
Can I use shredded coconut instead of coconut flour?
Yes, but shredded coconut will add a coarser texture. If you prefer a smooth filling, stick to coconut flour.
Can I replace mascarpone with cream cheese?
You can, but the flavor will be tangier and the texture slightly firmer. For a closer match, mix cream cheese with a bit of heavy cream.
How do I keep my roll from cracking?
Make sure the ladyfingers are pliable before rolling, that’s why the quick dip in milk is essential. Also, roll slowly and gently with the help of baking paper.
How to Store Ladyfingers Roll with Mascarpone and Coconut
Keep it in an airtight container in the fridge for up to 3 days. You can also freeze them undecorated for up to 1 month.
Ingredients
How to Make Ladyfingers Roll with Mascarpone and Coconut
Pour some milk into a shallow dish. Dip each ladyfinger quickly into the milk, just enough to soften but not soak. On a sheet of baking paper, arrange the biscuits in 3 rows of 9, pressing them gently together to form a rectangle.
Pour some milk into a shallow dish. Dip each ladyfinger quickly into the milk, just enough to soften but not soak. On a sheet of baking paper, arrange the biscuits in 3 rows of 9, pressing them gently together to form a rectangle.
In a large bowl, whip the cream until soft peaks form. Add powdered sugar, mascarpone, and coconut flour. Continue whipping until the mixture is smooth and fluffy.
In a large bowl, whip the cream until soft peaks form. Add powdered sugar, mascarpone, and coconut flour. Continue whipping until the mixture is smooth and fluffy.
Spoon the filling over the arranged biscuits, spreading evenly to the edges. Using the baking paper as a guide, roll the biscuits from one end to the other.
Spoon the filling over the arranged biscuits, spreading evenly to the edges. Using the baking paper as a guide, roll the biscuits from one end to the other.
Refrigerate for at least 5 hours, drizzle generously with melted hazelnut cream, and sprinkle with coconut grains. Cut into neat slices and serve.
Refrigerate for at least 5 hours, drizzle generously with melted hazelnut cream, and sprinkle with coconut grains. Cut into neat slices and serve.
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