Coconut and cocoa tiramisu is a variation of the traditional Italian tiramisu enriched with delightful tropical flavors. This sweet and delicate mascarpone cream, enhanced with desiccated coconut and unsweetened cocoa, is a true pleasure for the palate. The base of savoiardi biscuits is soaked in coffee and brandy for an extra touch of flavor. A simple and delicious dessert, perfect for finishing a special dinner.
Beat the egg yolks with the sugar, then add the mascarpone and the brandy to the egg mixture and blend well so that no lumps remain
Divide the cream in half and add the cocoa to one part and the coconut to the other
Dip the savoiardi in the coffee once it has cooled slightly and begin the first layer of savoiardi in a deep rectangular baking dish, starting with the coconut cream
Cover the savoiardi with half of the mascarpone cream and continue in this way until the ingredients are used up
Dust the surface of the tiramisu with unsweetened cocoa powder
Refrigerate until ready to serve
Electric mixer
Bowl
Rectangular baking dish
Italia
| Energy (kcal) | 352.71 |
| Carbohydrates (g) | 30.98 |
| of which Sugars (g) | 18.57 |
| Fat (g) | 19.64 |
| of which Saturates (g) | 11.2 |
| Protein (g) | 6.66 |
| Fiber (g) | 1.77 |
| Sale (g) | 0.05 |
