Summary

Ingredients

• 400 g ladyfiners
• 250 g quark
• 250 g mascarpone
• 1 can coconut milk 400 ml
• 1 can condensed milk, sweetened
• 400 ml cream
• 6 sheets gelatin
• 100 ml water, cold
• 50 g desiccated coconut
• 100 g chocolate, white, rated
• 200 ml milk
• 200 ml coconut liqueur

For the salad:

• 1 pineapple, fresh
• 1 tablespoon sugar
• 4 cl rum

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Instructions

1. For the tiramisu:
2. First whip the cream until stiff and put it back in the fridge.
3. Soak the gelatine in 100 ml of cold water for five minutes and dissolve in a water bath
4. Mix the quark, mascarpone, coconut milk and sweetened condensed milk with the mixer. Mix this mass with the dissolved gelatin, that means, first stir some of the cream into the liquid gelatin and then pour this mixture back into the cream and stir thoroughly. Then fold in the whipped cream.
5. Heat the milk and coconut liqueur in a flat, wide bowl in the microwave to lukewarm.
6. Now dip the ladyfingers briefly in the warm milk-liqueur mixture and lay out a large baking dish. They shouldn`t get too mushy. Now distribute half of the cream on top. Soak more ladyfingers and place them on top of the cream as a second layer. Spread the rest of the cream on top. Then first sprinkle the coconut flakes and then the grated white chocolate on the cream.
7. Cover the tiramisu and place in the refrigerator for at least five hours so that it can steep and set. The dessert is easy to make the evening before and store it in the refrigerator for one night.
8. For the pineapple salad:
9. Peel the fresh pineapple and remove the woody center piece. Cut into bite-sized pieces and marinate with the sugar and rum.
10. Serve the tiramisu and pineapple salad together on a plate.