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Strawberry coconut tiramisu

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Ingredients

Adjust Servings:
50 g Grated coconut
500 g Strawberries
50 ml Orange juice
50 ml Coconut milk
500 g Mascarpone cheese
50 g Powdered sugar
1 tablespoon Lemon juice
50 g White chocolate
130 ml Heavy cream

Nutritional information

288 kcal
Calories
17 g
Carbs
4 g
Proteins
23 g
Fat

Strawberry coconut tiramisu

  • 30 minutes
  • Serves 8
  • Easy

Ingredients

Directions

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1. Toast the coconut

Toast the coconut on low heat without any fat, stirring frequently until it turns golden brown.

2. Wash the strawberries

Wash the strawberries, remove the green parts, and let them dry briefly. Meanwhile, grate the white chocolate.

3. Prepare the strawberry sauce

In a small pot, place 100 g of strawberries, then add orange juice and coconut milk. Use a hand blender to puree the strawberries until you get a smooth mixture.

4. Mix the cream

In a medium-sized bowl, add mascarpone cheese, powdered sugar, and lemon juice, and mix the ingredients with a mixer.

5. Combine the cream and whipped cream

In a separate bowl, whip the cream into stiff peaks, then gently fold it into the mascarpone mixture.

6. Add the chocolate

Stir in the grated chocolate and 30 g of toasted coconut.

7. Chop the strawberries

Cut 350 g of strawberries into small pieces and fold them into the cream.

8. Assemble the tiramisu

Arrange ladyfingers at the bottom of a rectangular baking dish and pour half of the strawberry puree over them. Spread half of the cream evenly on top, then add another layer of ladyfingers. Pour the remaining strawberry puree and spread the rest of the cream over it.

9. Chill

Cover with plastic wrap and refrigerate for 3 hours.

10. Serve

Cut the remaining strawberries in halves and arrange them over the chilled cream, then sprinkle with the remaining coconut flakes. Cut and serve.

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Raffaello granola
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Raffaello granola
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