Description
A tropical twist on classic tiramisu featuring coconut-scented mascarpone, espresso-soaked ladyfingers, and topped with Raffaello candies and toasted hazelnuts.
Ingredients
Scale
- 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