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Coconut Tiramisù in a Jar

Coconut Tiramisù in a Jar

Coconut Tiramisù in a Jar - a delicious exotic version of an Italian classic dessert!

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Author Manuela Zangara


Mascarpone Cream

  • 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


  1. Whip the egg whites until firm.
  2. 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.
  3. Gently incorporate the whipped egg whites to the mixture and keep it aside.
  4. Mix the coconut water, coconut cream and rum together.
  5. Dissolve the 4 tablespoons of icing sugar in the coconut mixture.
  6. 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.
  7. Add a second layer of soaked cookies and cover them with the mascarpone cream and shredded coconut (make 2 layers).
  8. Let it rest in the fridge for at least 2 hours before serving.

Recipe Notes

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.