Coconut Raspberry Tiramisu

This raspberry coconut tiramisu is what happens when you take a classic tiramisu and swap the espresso for coconut. Same easy method, completely different flavor.

The ladyfingers get dipped in plain milk, the cream is mascarpone whipped with coconut spread, and a tangy raspberry sauce cuts through all that richness. It comes together in about 25 minutes, then the fridge does the rest overnight.

INGREDIENTS NEEDED:

Raspberry layer

• 350 g frozen raspberries (12 oz / about 3 cups)
• 40 g sugar (3 tbsp)
• 15 g lemon juice (1 tbsp)
• 10 g cornstarch (1 tbsp)
• 20 g water (1½ tbsp)

Coconut mascarpone cream

• 500 g mascarpone (17.6 oz / about 2¼ cups)
• 300 g cold heavy whipping cream, 35% fat (1¼ cups)
• 120 g coconut spread (½ cup), I use Lino Lada Coconut, but any coconut spread works
• 60 g powdered sugar (½ cup), adjust to taste
• 5 g vanilla extract (1 tsp) 1
• 5 g shredded coconut (
• 3 tbsp), optional, for texture

To assemble

• 250 g savoiardi / ladyfingers (9 oz)
• 250 g milk for dipping (1 cup)
• 20 g coconut spread (1 tbsp), gently warmed, optional drizzle

To finish

• 20–30 g toasted shredded coconut (¼–⅓ cup)
• 50–80 g fresh raspberries (½–⅔ cup), optional
• white chocolate shavings, optional

HOW TO MAKE COCONUT RASPBERRY TIRAMISU:

Make the raspberry layer

1. Put the frozen raspberries, sugar and lemon juice in a saucepan.

2. Cook over medium heat for 5–7 minutes, until the raspberries break down.

3. Stir the cornstarch into the water, then stir this mixture into the raspberries.

4. Cook 1–2 minutes more, until thickened.

5. Let it cool completely! This part matters, warm sauce will loosen the cream.

Make the coconut cream

1. Whip the cold cream to soft peaks.

2. In a second bowl, mix the mascarpone, coconut spread, powdered sugar and vanilla until smooth.

3. Fold the whipped cream into the mascarpone gently.

4. Fold in the shredded coconut, if using.

Assemble

1. Dip each ladyfinger in the milk for 1–2 seconds only. They soak fast.

2. Line half of them in your dish.

3. Spread over half the coconut cream.

4. Spoon over half the raspberry sauce.

5. Repeat: ladyfingers, cream, raspberry.

6. Drizzle with the warmed coconut spread if you want an extra coconut hit.

Chill

Refrigerate at least 6 hours, ideally overnight. It slices much cleaner on day two.

Serve

Top with toasted coconut, fresh raspberries and white chocolate shavings just before serving.

Tips and variations:

• If your raspberries release a lot of liquid, let them cook a few minutes longer before adding the cornstarch. You want a thick sauce, not a runny one.
• For a stronger coconut flavor, dip the ladyfingers in coconut milk instead of regular milk, or replace 150 g (⅔ cup) of the whipping cream with 150 g chilled coconut cream.
• For a sweeter dessert, increase the coconut spread to 150 g (⅔ cup) and drop the powdered sugar to 40 g (⅓ cup). You get more coconut without it becoming too sweet.
• Frozen raspberries beat fresh here, they break down faster and cost less. Save the fresh ones for the top.
• Toast the coconut in a dry pan over medium heat for 2–3 minutes, shaking constantly. It goes from golden to burnt in seconds.
• Make it ahead: this keeps 3 days covered in the fridge, and honestly tastes better on day two.