Tropical Tiramisu with Coconut

Name: Tropical Tiramisu with Coconut - Viorela M.
Ingredients: For 4 servings: 1 mango; 1; 2 bananas; 1 pineapple; 125 g raspberries; 20 g sugar; 12 ladyfingers; 500 ml tropical juice. Mascarpone and coconut cream: 3 egg yolks; 50 g sugar; 200 g mascarpone; 50 g milk (preferably coconut); 50 g grated coconut; 150 ml low; fat cream.

Desert - Tropical Tiramisu with Coconut by Viorela M. - Recipia

To prepare a delicious mascarpone cream with coconut and raspberries, start by ensuring you have all the ingredients at hand and that you are equipped with a mixer, a spatula, a large bowl, and serving glasses. Begin by separating the egg yolks from the whites. Place the yolks in a bowl and add the sugar. Use the mixer to beat the yolks together with the sugar until you achieve a pale-colored, fine, almost creamy texture. This process will ensure a rich and flavorful base for your cream. In another bowl, mix the mascarpone with the milk. It is important that all the ingredients are at room temperature for better integration. Once you have a homogeneous mixture, add the yolk and sugar mixture to the mascarpone and mix well. Now is the time to add the coconut, which will provide an exotic note and an interesting texture to the cream. Separately, take the whipped cream and beat it with the mixer until it becomes a light and airy foam. This will give your cream a fluffy consistency. Add the whipped cream to the mascarpone mixture and gently fold it in with the spatula. Be careful not to over-mix, as you don’t want to lose the air in the cream. While the cream rests, prepare the fruits. Clean the raspberries, ensuring that no impurities remain. Cut the fruits into small pieces, about 1 cm cubes, so they integrate well into the dessert. Then, using a fork, mash the raspberries together with a tablespoon of sugar to release the natural juice and create a delicious purée. Now it’s time to deal with the ladyfingers. Quickly dip them in the tropical juice, being careful not to leave them too long, so they don’t disintegrate. If you made the mistake of mashing them before moistening, don’t worry, the dessert will still be delicious! For assembly, take the serving glasses and divide the mixture into four layers. Start with a layer of raspberry purée to provide a flavorful base. Then add a portion of the mascarpone cream, followed by the soaked ladyfingers. Continue with the diced fruits, which will add freshness and a pleasant contrast. Finally, add another layer of mascarpone cream. Let the dessert chill in the fridge for a few hours to set and combine the flavors. Serve it cold, decorated with a few fresh raspberries or coconut flakes, and enjoy a spectacular dessert that will surely impress everyone who tastes it!

Preparation

Use a mixer to prepare the cream. Beat the egg yolks with the sugar until you get a pale-colored composition with a fine texture. Separately, mix the mascarpone with the milk, then add the eggs as well. Add the coconut. Separately, whip the cream until it becomes fluffy, then put it over the mascarpone mixture. Do not mix anymore, but gently fold using a spatula. Clean the fruits and cut them into small pieces (about 1 cm cubes). Mash the raspberries with a fork that you previously mixed with sugar. Soak the ladyfingers in the tropical juice (as done in the original Tiramisu recipe). I didn't read the original recipe well, and I mashed the ladyfingers, then soaked them in the juice... :) Divide the compositions into 4 and layer them in this order in a glass: raspberries, mascarpone cream (half of the total amount), soaked ladyfingers, diced fruits, then another layer of mascarpone (half of the total amount). I found the coconut flavor very strong, so next time I will either completely omit it or reduce the amount.