Coconut and cocoa tiramisu is a variation of the traditional Italian tiramisu enriched with delightful tropical flavors. This sweet and delicate mascarpone cream enriched with dried 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 concluding a special dinner.
Beat the egg yolks with the sugar, then add the mascarpone and brandy to the egg cream and mix well to avoid lumps.
Divide the cream in half and add cocoa to one part and coconut to the other.
Soak the savoiardi in the cooled coffee and start making the first layer of savoiardi in a high-sided baking dish, beginning with the coconut cream.
Cover the savoiardi with half of the mascarpone cream and continue this way until all ingredients are used up.
Dust the surface of the tiramisu with unsweetened cocoa.
Keep in the refrigerator until ready to serve.
Electric mixer
Bowl
Rectangular mold
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 |
