Oh Tiramisù, how much I love thee! I must admit I have had my share of terrific home-made tiramisù while growing up. Back then it was mostly the classic coffee flavoured version, and I have always thoroughly enjoyed it. Then the fruity versions started to appear, mostly made with peaches and strawberries. I like those too, but nothing has ever swayed me away from the classic flavour. Well, until now. I had a few left overs, including some coconut water and shredded coconut, mascarpone and savoiardi cookies… so I just had to give a Coconut Tiramisù a try, and guess what? It tasted awesome. It was very delicate and not overly sweet, so you could taste the coconut in it and it was soft and comforting like the best tiramisù, but with a tropical twist! Try it and you won’t be disappointed. I served it in little individual jars, just to make it cuter, but a normal serving plate is fine too. Enjoy!
Coconut Tiramisù in a Jar
Coconut Tiramisù in a Jar - a delicious exotic version of an Italian classic dessert!
- 400 gms – 14 oz. mascarpone
- 4 eggs separated
- 4 tbsp sugar
- 25 savoiardi cookies ladyfinger cookies
- 4 tbsp icing sugar
- 180 ml coconut water or coconut cream
- 180 ml coconut cream
- 30 ml Rum
- Shredded coconut
Whip the egg whites until firm.
Beat the egg yolks with the 4 tablespoons of sugar with an electric hand mixer until they become white and fluffy. Add the mascarpone and quickly whisk to incorporate it.
Mix the coconut water, coconut cream and rum together.
Soak the savoiardi cookies in the coconut mixture and put them in the jars in a single layer. Top them with the mascarpone cream. Sprinkle with shredded coconut.
Add a second layer of soaked cookies and cover them with the mascarpone cream and shredded coconut (make 2 layers).
Let it rest in the fridge for at least 2 hours before serving.
I usually make it the day before I want to serve it. This ensures that all the flavours develop.
As this recipe contains raw eggs, make sure you use pasteurized or very fresh eggs.