Coconut Raspberry Tiramisu

Coconut Raspberry Tiramisu

A coffee-free tiramisu with coconut mascarpone cream and tangy raspberry sauce. Ladyfingers dipped in milk, layered, and chilled overnight.

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Prep Time 25

Cook Time 10

Chill time 6

Servings: 8

Course: Dessert

Cuisine: Italian-inspired

Ingredients Method Notes

Ingredients

Raspberry layer

350 g frozen raspberries (12 oz)
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)
300 g cold heavy cream, 35% (1¼ cups)
120 g coconut spread (½ cup)
60 g powdered sugar (½ cup)
5 g 5 g vanilla extract (1 tsp)
15 g shredded coconut (3 tbsp), optional

To assemble

250 g savoiardi ladyfingers (9 oz)
250 g milk (1 cup)
toasted coconut, fresh raspberries, white chocolate shavings, to finish

Method

Cook raspberries, sugar and lemon juice over medium heat 5–7 min until broken down. Stir cornstarch into water, add to pan, cook 1–2 min until thick. Cool completely.
Whip cold cream to soft peaks. In another bowl mix mascarpone, coconut spread, powdered sugar and vanilla until smooth. Fold in the whipped cream, then the shredded coconut.
Dip each ladyfinger in milk for 1–2 seconds. Layer half in the dish, spread half the cream, spoon over half the raspberry sauce. Repeat.
Chill at least 6 hours, ideally overnight.
Top with toasted coconut, fresh raspberries and white chocolate before serving.

Notes

Use frozen raspberries, they break down faster than fresh. For stronger coconut flavor, dip the ladyfingers in coconut milk or swap 150 g of the cream for chilled coconut cream. Keeps 3 days covered in the fridge.