Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
IngredientsFor the ground:
- 150 g ladyfiners
- 200 ml coconut milk, possibly a little more
- 2 cl rum
For the cream:
- 500 g low-fat quark
- 100 ml coconut milk
- 2 cl rum
- 1 tablespoon desiccated coconut
- some sugar
- cane sugar
- 200 ml whipped cream
- 1 pack cream stabilizer
For decoration:
- 1 can pineapple
- Chips (coconut chips)
Print Recipe
Pin Recipe Instructions
- Spread the ladyfingers on a tray. Mix the coconut milk and rum. Spread over the ladyfingers so that they soften slightly (use more coconut milk if necessary).
- Mix the quark, rum, coconut milk, desiccated coconut and cane sugar. Whip the cream with the cream stiffener until stiff, fold into the quark mixture, spread on the soaked ladyfingers, smooth out.
- Chill for approx. 24 hours. Drain the pineapple. Decorate the tiramisu with pineapple and coconut chips.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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