Raffaello Tiramisu
A luxurious twist on classic tiramisu featuring creamy coconut mascarpone layers, coconut-coated ladyfingers, and delicate Raffaello chocolates.
Equipment
Ingredients
Cream Mixture
mascarpone (room_temperature)
1000 g
heavy cream (cold)
300 ml
sweetened condensed milk
397 g
shredded coconut
100 g
Layers
ladyfinger biscuits
30 piece
milk
500 ml
shredded coconut
150 g
Raffaello chocolates (chopped)
200 g
Decoration
Raffaello chocolates
10 piece
sliced almonds
50 g
Instructions
Prepare the cream mixture
Whip cold cream to soft peaks, then fold in mascarpone, condensed milk, and shredded coconut until smooth and creamy.
Prepare the dipping station
Pour milk into a shallow dish. Quickly dip each ladyfinger biscuit into the milk to soften slightly without soaking.
Coat the ladyfingers
Roll the dipped ladyfingers in shredded coconut to coat both sides.
Assemble the tiramisu
Layer half of the coconut-coated ladyfingers in a dish, spread half the cream mixture, and sprinkle with chopped Raffaello. Repeat with remaining layers.
Decorate and serve
Top with whole Raffaello chocolates and sliced almonds before serving.
Original recipe
Storage
Best served chilled. Store covered in the refrigerator.
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