Coconut Confectionery or Raffaellotiramisu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g mascarpone
- liter ⅛ liqueur (Mozart liqueur, white or other light chocolate liqueur or almond liqueur)
- 250 ml whipped cream
- 1 packet vanilla sugar (bourbon vanilla sugar)
- 70 g chocolate, white, rated
- 1 pack ladyfingers
- 0.07 liters coconut milk
- liter ⅛ liqueur (coconut liqueur)
- desiccated coconut
- Confectionery (Raffaello, Giotto, ) to decorate
Print Recipe
Pin Recipe Instructions
- For the cream, mix the mascarpone with the white Mozart liqueur. Whip the whipped cream with the vanilla sugar (if you like it less sweet, you can omit the vanilla sugar, as the sweetness also comes from the chocolate and the liqueur!), Fold it into the mascarpone. Finally stir in the grated chocolate.
- Soak the ladyfingers in the mixture of coconut milk and coconut liqueur (1: 2) or turn them for a total of approx. 5 seconds. Cover the bottom of a tin with biscuits and spread the cream over it. Then another layer of soaked biscuits and finally another layer of cream.
- Chill the tiramisu for a few hours (preferably overnight so that it flows through). Garnish as desired before serving: sprinkle the surface with desiccated coconut, decorate with Raffaello, Giotto or other confectionery balls.
- Serving tip if the tiramisu is already portioned and served on plates: Spread a dollop of the white Mozart liqueur or coconut milk on the plate in a crescent shape. Add small dots of dark Mozart liqueur and pull through with a stick (creates a decorative `heart effect`).
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