Raspberry Coconut Tiramisu

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 12 hrs 45 mins
Course Dessert
Cuisine European
Servings (Default: 8)

Ingredients

  • 500 g mascarpone
  • 500 ml cream
  • 2 tablespoon sugar
  • 3 packs cream stabilizer
  • 1 pack ladyfingers, French, 400 g
  • 1 handful desiccated coconut
  • 100 ml Batida de Coco
  • 200 ml milk
  • 0.5 liter ½ water
  • 1 pack instant drink powder, raspberry flavor, 00 g
  • 1 packet custard powder, vanilla
  • 600 g raspberries, frozen
Raspberry Coconut Tiramisu
Raspberry Coconut Tiramisu

Instructions

  1. You need a rectangular shape 30 cm long, 25 cm wide, 6 cm high.
  2. Whip the cream until stiff. Slowly fold the mascarpone together with the sugar into the cream, then fold in the cream stiffener. Make sure that the cream is nice and firm (consistency roughly like yoghurt), but not lumpy!
  3. Dissolve the beverage powder in the water. Mix approx. 50 ml of it with the pudding powder, put the rest in a saucepan and bring to the boil. Finally stir the mixture with the custard powder into the pot and bring to the boil again. Mix in the frozen raspberries.
  4. Put the milk with the Batida de Coco in a flat soup plate. Dip the ladyfingers briefly individually on both sides and place a layer in the mold. Spread about half of the mascarpone cream on top and sprinkle thinly with desiccated coconut. Spread another layer of dipped ladyfingers on top and brush with the rest of the cream. Now comes the pudding and raspberry mixture on top of this.
  5. Store in the refrigerator for about 12-24 hours, preferably the day before.

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