Dessert
Raffaello Tiramisu
45 minServes 10Nutri-Score E€€€
E
45 min
45 minRaffaello Tiramisu
what you need
Ingredients
heavy cream (cold, for the cream)Dairy300 ml- mascarpone cheese (at room temperature)Dairy450 g
granulated sugarPantry135 g- almond extractPantry1 ml
- coconut creamPantry60 ml
- ladyfingers (enough for two layers)Bakery260 g
- coconut milk (for dipping the ladyfingers)Pantry160 ml
- heavy cream (cold, for the topping)Dairy240 ml
- white chocolate (melted)Pantry30 g
- coconut milk (for the topping)Pantry30 ml
- coconut flakesPantry80 g
- Raffaello truffles (for decoration)Pantry8 pieces
strawberries (fresh, for decoration)Produce150 g
per serving
Nutrition
408kcal
- Carbs
- 30 g
- Proteins
- 5 g
- Fat
- 30 g
what you’ll use
Tools
Mixing bowl
Hand mixer
Baking dish
step by step
Method
- Step 1
Whip the cream
- Pour the cold heavy cream into a mixing bowl.
- Whip until soft peaks form.
- Step 2
Make the coconut mascarpone cream
- Beat the mascarpone with the granulated sugar until smooth.
- Add the almond extract and coconut cream and mix well.
- Fold in the whipped cream until light and homogeneous.
- Step 3
Dip the ladyfingers
- Pour the coconut milk into a shallow dish.
- Quickly dip each ladyfinger in the coconut milk without soaking it.
- Step 4
Assemble the tiramisu
- Arrange a layer of dipped ladyfingers in the baking dish.
- Spread half of the coconut mascarpone cream over them.
- Repeat with a second layer of ladyfingers and the remaining cream.
- Step 5
Chill
- Cover the dish and refrigerate until set.
- Step 6
Prepare the topping
- Whip the cold heavy cream with the melted white chocolate and coconut milk until firm.
- Step 7
Decorate and serve
- Spread the topping over the chilled tiramisu.
- Sprinkle with coconut flakes.
- Top with Raffaello truffles and fresh strawberries.