I love a dessert that tastes like a beach vacation and a cozy Italian café at the same time — this Luscious Coconut Tiramisu with Raffaello and Hazelnut Garnish does exactly that. It layers coconut-scented mascarpone cream with espresso-soaked ladyfingers, then crowns the whole thing with Raffaello candies and toasted hazelnuts for crunch. I’ve tested this several times, tweaking the soak time and nut toast to get a stable, scoopable slice every time; it’s a reliable showstopper.
Why Make This Recipe
- Incredible flavor contrast: bold espresso, sweet coconut, and toasty hazelnuts create a complex, balanced dessert.
- Make-ahead convenience: assemble a day ahead; flavors meld and texture improves after chilling.
- Textural interest: creamy mascarpone, crisp toasted hazelnuts, and chewy Raffaello candies add variety.
- Crowd-pleaser for holidays and dinner parties; it feels fancy without being fussy.
- Personal insight: I love that the coconut element brightens the tiramisu and keeps it feeling lighter than the classic — it’s a dessert I happily serve year-round.
(If you enjoy coconut-forward desserts, try this creamy quinoa pudding with coconut milk for a lighter sweet option.)
Recipe Overview
- Prep time: 30 minutes active
- Chill time: 4–12 hours (best overnight)
- Total time: 4–12.5 hours
- Servings: 8 (in a 9×9-inch or 8×8-inch pan)
- Difficulty: Medium (no-bake assembly, attention to texture)
- Method: No-bake assembly; whip cream, fold with mascarpone and coconut cream, dip ladyfingers briefly, layer, chill.
My Experience Making This Recipe
I tested this tiramisu in both 8×8 and 9×13 pans to check portion sizes and found the 9×9 works best for neat slices. My main discovery was that very brief dips (about 1 second) keep ladyfingers from collapsing, while longer soaks make a pudding-like texture. I also learned that toasting hazelnuts at just the right time preserves aroma without scorching the nuts.
How to Make Luscious Coconut Tiramisu with Raffaello and Hazelnut Garnish
You’ll make a coconut-mascarpone cream, quickly soak ladyfingers in espresso mixed with a touch of coconut rum, layer cookies and cream twice, and finish with chopped Raffaello and toasted hazelnuts. Key techniques: whipping cream to medium-stiff peaks, folding gently to keep the mixture airy, and using fast dips so ladyfingers remain slightly firm. Expect about 30 minutes active time and at least 4 hours chilling for set slices.
Ingredients (tested quantities)
- 1 cup strong espresso, cooled to room temp
- 3 tbsp coconut rum or dark rum (optional)
- 24–30 ladyfingers (store-bought or homemade)
- 16 oz (450 g) mascarpone cheese, cold
- 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled; use the thick cream portion (about 3/4 cup)
- 1 1/4 cups (300 ml) heavy cream, cold
- 3/4 cup (90 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut, toasted (about 1 cup before toasting)
- 12 Raffaello candies, roughly chopped (or 8–12, to taste)
- 1/2 cup toasted hazelnuts, chopped
- Unsweetened cocoa powder, for dusting
Assembly (brief)
- Brew 1 cup strong espresso, cool and stir in 3 tbsp coconut rum.
- Whip 1 1/4 cups cold heavy cream with 1/2 cup powdered sugar to medium-stiff peaks.
- In a separate bowl, beat 16 oz cold mascarpone with remaining 1/4 cup powdered sugar and 1 tsp vanilla until smooth; fold in chilled coconut cream (from the can) and the whipped cream gently.
- Quickly dip each ladyfinger into the espresso mixture for about 1 second per side and arrange a single layer in a 9×9 pan. Spread half the mascarpone-coconut cream over the first layer; sprinkle with half the toasted coconut and half the chopped Raffaello. Repeat layers. Dust with cocoa and scatter chopped toasted hazelnuts.
- Chill at 4°C (40°F) for at least 4 hours or overnight for best texture.
Expert Tips for Success
- Use cold ingredients: keep mascarpone and creams chilled until use to prevent a runny mixture and ensure stable peaks.
- Dip ladyfingers quickly: 1 second per side maintains structure; if using very soft sponge, dip even faster or use less espresso.
- Toast nuts and coconut: 350°F (175°C) for 6–8 minutes for shredded coconut, 8–10 minutes for hazelnuts; cool before chopping to preserve crunch.
- Fold gently: use a rubber spatula to fold whipped cream into mascarpone; overmixing deflates the mixture and yields a dense tiramisu.
- Equipment: a 9×9 or 8×8 glass or metal pan, stand mixer or hand mixer, and a fine-mesh sieve for cocoa dusting make assembly easier.
(For a savory course to pair with dinner before this dessert, consider the warming spice balance in this pumpkin curry with coconut milk.)
How to Serve Luscious Coconut Tiramisu with Raffaello and Hazelnut Garnish
- Chill then slice with a hot knife: run a thin-bladed knife under hot water, wipe dry, and slice for clean edges.
- Garnish per serving: add an extra toasted hazelnut half and a small Raffaello on top for presentation.
- Pair with coffee or a light dessert wine like Moscato d’Asti; the sweetness complements coconut.
- Serve for special occasions — this is excellent for birthdays, dinner parties, or holiday menus where a statement dessert is wanted.
Storage and Reheating Guide
- Refrigeration: cover pan tightly with plastic wrap or use an airtight container; store up to 3 days at 4°C (40°F) — best eaten within 48 hours for texture.
- Freezing: you can freeze individual slices in a single layer on a tray, then wrap in foil and store in an airtight container up to 1 month. Thaw overnight in the refrigerator.
- Reheating: this is a chilled dessert — do not heat. Remove from fridge 15–30 minutes before serving to let flavors open and make slicing easier.
Recipe Variations
- Gluten-free: replace ladyfingers with gluten-free ladyfingers or use layers of gluten-free sponge cake. (For an alternative gluten-free dessert, try this butternut squash lasagna if you need savory crossover ideas.)
- Dairy-free / vegan: use vegan mascarpone or blend chilled coconut cream with silken tofu and a little vegan cream cheese; use coconut-based whipped cream.
- Boozy option: increase coconut rum to 1/4 cup or swap in amaretto (for almond warmth) for a richer classic tiramisu profile.
- Nut-free: omit hazelnuts and use extra toasted coconut and crushed Raffaello-like coconut candies without nuts to preserve texture.
Nutritional Highlights
- Key benefits: coconut provides medium-chain triglycerides (MCTs) and a tropical flavor; mascarpone adds rich fat for satiety.
- Considerations: this is a high-fat, calorie-dense dessert (from mascarpone and cream); moderate portions (about 1/8th of pan) are recommended.
- Allergens: contains dairy, gluten (ladyfingers), tree nuts (hazelnuts, almond in Raffaello), and coconut; label substitutions clearly for guests with allergies.
Troubleshooting Common Issues
- Mixture too thin or weepy: chill mascarpone for 30 minutes and re-whip the cream to medium-stiff peaks before folding. Add 1–2 tbsp sifted powdered sugar if needed to stabilize.
- Ladyfingers soggy or falling apart: soak for less time, use firmer ladyfingers, or bake a quick dry sponge layer for structure.
- Mascarpone curdles or lumps: bring mascarpone to cool room temperature and beat gently; if lumps form, press through a fine sieve or gently re-whip with a tablespoon of cream.
Frequently Asked Questions
Q1: Can I use raw eggs in the mascarpone layer?
A1: I avoid raw eggs for safety unless they’re pasteurized. This recipe uses whipped cream and mascarpone with coconut cream, which gives the rich mouthfeel without raw eggs. If you prefer the traditional zabaglione, cook the egg-sugar mixture to 160°F (71°C) to pasteurize before folding.
Q2: How long should I dip the ladyfingers to avoid sogginess?
A2: Dip very briefly — about 1 second per side — letting excess liquid drip off. Softer or homemade sponges may only need a quick press rather than a dip.
Q3: Can I assemble this the day before serving?
A3: Yes — in fact, it’s better: assemble and chill overnight (8–12 hours) so flavors meld and the texture firms for clean slices.
Q4: How do I toast hazelnuts and remove skins?
A4: Roast hazelnuts on a baking sheet at 350°F (175°C) for 8–10 minutes until fragrant and browned. Wrap them in a clean kitchen towel and rub to remove skins; the skins don’t have to be perfect, and some remaining bits add rustic flavor.
Conclusion
If you like desserts that combine tropical coconut with classic Italian technique, this tiramisu is a dependable, elegant choice. For a companion recipe that highlights rum-soaked sponge and deep flavor — useful when planning menus that balance boozy cakes and chilled desserts — check out Italian Rum Cake – Dani’s Cookings.
Print
Luscious Coconut Tiramisu with Raffaello and Hazelnut Garnish
- Total Time: 720
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A tropical twist on classic tiramisu featuring coconut-scented mascarpone, espresso-soaked ladyfingers, and topped with Raffaello candies and toasted hazelnuts.
Ingredients
- 1 cup strong espresso, cooled to room temperature
- 3 tbsp coconut rum or dark rum (optional)
- 24–30 ladyfingers (store-bought or homemade)
- 16 oz (450 g) mascarpone cheese, cold
- 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled; use the thick cream portion (about 3/4 cup)
- 1 1/4 cups (300 ml) heavy cream, cold
- 3/4 cup (90 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut, toasted (about 1 cup before toasting)
- 12 Raffaello candies, roughly chopped (or 8–12, to taste)
- 1/2 cup toasted hazelnuts, chopped
- Unsweetened cocoa powder, for dusting
Instructions
- Brew 1 cup strong espresso, cool and stir in 3 tbsp coconut rum.
- Whip 1 1/4 cups cold heavy cream with 3/4 cup powdered sugar to medium-stiff peaks.
- In a separate bowl, beat 16 oz cold mascarpone with remaining 1/4 cup powdered sugar and 1 tsp vanilla until smooth; fold in chilled coconut cream and the whipped cream gently.
- Quickly dip each ladyfinger into the espresso mixture for about 1 second per side and arrange a single layer in a 9×9 pan.
- Spread half the mascarpone-coconut cream over the first layer; sprinkle with half the toasted coconut and half the chopped Raffaello. Repeat layers.
- Dust with cocoa and scatter chopped toasted hazelnuts.
- Chill at 4°C (40°F) for at least 4 hours or overnight for best texture.
Notes
Use cold ingredients for best results. Dipping ladyfingers quickly helps maintain their structure.
- Prep Time: 30
- Category: Dessert
- Method: No-bake assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 30g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg