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Raffaello Coconut Tiramisu Recipe

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★★★★★

4.4 from 68 reviews

Raffaello Coconut Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers and a creamy mascarpone and coconut cream filling. Enhanced with vanilla and topped with toasted coconut flakes and a dusting of cocoa powder, this no-bake dessert offers a rich, tropical flavor perfect for any occasion.

Ingredients

Scale

For the Coffee Mixture

  • 1 cup strong brewed espresso or coffee (cooled)
  • ¼ cup granulated sugar

For the Filling

  • 1 cup mascarpone cheese
  • ½ cup coconut cream (unsweetened)
  • 1 tsp vanilla extract
  • ¼ cup granulated sugar

For the Assembly and Garnish

  • 24 ladyfingers
  • ½ cup toasted coconut flakes (for garnish)
  • 2 tbsp cocoa powder (for dusting)

Instructions

  1. Prepare the Coffee: Brew strong espresso or coffee and allow it to cool slightly. While still hot, stir in ¼ cup granulated sugar until fully dissolved to sweeten the mixture.
  2. Make the Filling: In a mixing bowl, combine mascarpone cheese, coconut cream, remaining ¼ cup sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy.
  3. Dip the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they absorb some coffee but do not become too soggy, to maintain texture.
  4. Assemble the Tiramisu: In a serving dish, create a layer of dipped ladyfingers followed by a layer of the mascarpone and coconut cream filling. Repeat this layering process at least three times or until all ingredients are used.
  5. Garnish and Chill: Dust the top layer generously with cocoa powder and sprinkle with toasted coconut flakes. Cover the dessert and refrigerate overnight to allow the flavors to meld and the tiramisu to set perfectly.

Notes

  • Using strong coffee or espresso intensifies the flavor, but adjust the strength to taste if desired.
  • Do not soak the ladyfingers too long to prevent them from becoming soggy and losing texture.
  • Refrigerating the tiramisu overnight significantly improves the texture and flavor melding.
  • To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  • This dessert can be made a day in advance and stored covered in the refrigerator for up to 2 days.

Keywords: Raffaello Tiramisu, Coconut Tiramisu, No-Bake Dessert, Coconut Cream Dessert, Italian Dessert, Coffee Tiramisu, Easy Tiramisu Recipe

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