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 fresh raspberries
- 1 heaped tablespoon raw sugar
Others
- 6 tablespoons brandy or any fruit liqueur
- 8 oz mascarpone cheese, at room temperature
- 1 cup coconut milk
- 1 cup whipped cream
- ½ cup raw sugar
- ½ cup coconut flakes
- 1 teaspoon pure vanilla extract
- 1 packet chocolate ladyfingers (16 pieces)
- ½ cup strong espresso (or 2 tablespoons instant coffee in hot water)
- 1 cup raspberries for layering
- Drinking chocolate for dusting
Instructions
- Heat 1 cup raspberries with 1 heaped tablespoon 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 tablespoons 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 teaspoon 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
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