What can I say-Tiramisu makes me poetic!
“Tiramisu, Tiramisu, you could be a song
Of love and sweetness, and a journey long
A taste of knowledge, soaked in deep
A whiff of adrenalin, in bottomless sleep
A story of culture, with layers few
Dressed in colors, white, pink or blue
And where there is mistake, a sorry you can be
As grape is to wine, two pods in a pea
An endless tale, of him, her or me
Oh! heck with poetry, you were just meant to be…”
Eggless Raspberry & Coconut Tiramisu
- Total Time: 24 hours 20 minutes
- Yield: 6 servings 1x
Description
This eggless tiramisu features a delightful fusion of raspberry and coconut, offering a refreshing twist on the classic Italian dessert.
Ingredients
For the raspberry jam
- 1 cup (240 ml) fresh raspberries
- 1 heaped tbsp raw sugar
Others
- 6 tbsp (90 ml) brandy or any fruit liqueur
- 8 oz (225 g) mascarpone cheese, at room temperature
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) whipped cream
- 1/2 cup (120 ml) raw sugar
- 1/2 cup (120 ml) coconut flakes
- 1 tsp pure vanilla extract
- 1 packet chocolate ladyfingers (16 pieces)
- 1/2 cup (120 ml) strong espresso (or 2 tbsp instant coffee in hot water)
- 1 cup (240 ml) raspberries for layering
- Drinking chocolate for dusting
Instructions
- Heat 1 cup raspberries with 1 heaped tbsp raw sugar in a non-stick pan over medium heat. Cover and cook until the raspberries are soft and begin to melt down, about 5-7 minutes. Continue to cook, stirring occasionally, until the mixture thickens into a jam-like consistency. Remove from heat and let cool.
- In a shallow dish, combine 6 tbsp brandy or any fruit liqueur with 1 cup coconut milk. Stir to mix well.
- In a mixing bowl, combine 8 oz mascarpone cheese, 1 cup whipped cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract. Beat until smooth and well combined.
- Dip each ladyfinger briefly into the coconut milk mixture, ensuring they are soaked but not soggy.
- In a serving dish, layer half of the soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers. Add a layer of the raspberry jam, using half of the prepared amount.
- Repeat the layers with the remaining ladyfingers, mascarpone mixture, and raspberry jam.
- Top with 1/2 cup toasted shredded coconut.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.
Notes
- For a non-alcoholic version, replace the brandy with fruit juice.
- This tiramisu can be stored in the refrigerator for up to 3 days.
- Toasting the coconut enhances its flavor and adds a nice crunch.
- Prep Time: 20 minutes
- Cook Time: 24 hours
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 25
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Frequently Asked Questions
Why does this tiramisu use coconut milk instead of a coffee soak?
This version replaces the traditional espresso-soaked ladyfingers with a mix of 6 tbsp brandy (or fruit liqueur) combined with 1 cup coconut milk. That coconut-brandy soak gives the dish its exotic tropical flavor while the raspberry jam layers take on the role of the coffee’s bitterness.
Can I make this tiramisu without alcohol?
Yes — the notes suggest replacing the 6 tbsp of brandy with fruit juice. The coconut milk base of the soak remains the same, so the ladyfingers still absorb liquid and the tropical flavor profile is largely preserved.
Why does the recipe call for toasting the coconut flakes?
According to the notes, toasting the ½ cup of coconut flakes enhances their flavor and adds a nice crunch to the finished dessert. Untoasted coconut would stay soft and blend into the creamy layers without providing textural contrast.
How long does this tiramisu need to chill, and how long will it keep?
The recipe requires at least 4 hours in the refrigerator — overnight is preferred — so the layers can set and the flavors meld. Once assembled, it can be stored covered in the refrigerator for up to 3 days.
Thank you! do give it a try
I know tiramisu is a coffee dessert, but since you’ve added the fruit, can we get rid of the coffee since I hate it. The rest of the recipe looks fantastic. Is there a substitute for the espresso that you think would work?
J’adore cette recette. Bien cordialement