Ingredients
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50 g Grated coconut
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500 g Strawberries
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50 ml Orange juice
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50 ml Coconut milk
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500 g Mascarpone cheese
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50 g Powdered sugar
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1 tablespoon Lemon juice
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50 g White chocolate
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130 ml Heavy cream
Directions
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.
