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Raffaello Coconut Tiramisu

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A luxurious no-bake tiramisu featuring creamy mascarpone blended with coconut cream, layered with espresso-soaked ladyfingers and topped with cocoa and coconut flakes. This tropical twist on the classic Italian dessert is rich, smooth, and perfect for special occasions.

Ingredients

24 ladyfingers

16 oz mascarpone cheese

1 cup coconut cream

1/2 cup coconut flakes

1 cup espresso or strong coffee, cooled

1/2 cup sugar

1 tsp vanilla extract

2 tbsp cocoa powder

Instructions

  1. Brew the espresso or strong coffee and allow it to cool slightly. Stir in half of the sugar while warm so it dissolves completely.
  2. In a mixing bowl, combine mascarpone cheese, coconut cream, remaining sugar, and vanilla extract. Mix until smooth, fluffy, and creamy.
  3. Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they are moistened but not overly soaked.
  4. Arrange a layer of the soaked ladyfingers in the bottom of a serving dish.
  5. Spread a generous layer of the mascarpone coconut mixture over the ladyfingers.
  6. Repeat the layering process with ladyfingers and cream mixture until all ingredients are used, creating about three layers.
  7. Dust the top evenly with cocoa powder and sprinkle coconut flakes over the surface.
  8. Cover and refrigerate for 6–8 hours or overnight to allow the layers to set and flavors to blend.

Notes

Add a splash of rum or coconut liqueur to the coffee mixture for extra depth of flavor.

White chocolate shavings can be added between layers for additional richness.

For a lighter texture, fold whipped cream into the mascarpone mixture.

Store covered in the refrigerator for up to 3 days.

Lightly toasted coconut flakes add extra flavor and crunch on top.

Nutrition

Find it online: https://chocolatecoveredamy.com/raffaello-coconut-tiramisu/