Bounty Tiramisu
A luscious coconut-chocolate tiramisu layered with Bounty-flavored mascarpone cream, coconut-soaked ladyfingers, and silky milk-chocolate ganache.
Equipment
Ingredients
Cream
mascarpone
500 g
Bounty chocolate spread
3 tbsp
vanilla extract
1 tsp
heavy cream
400 ml
powdered sugar
60 g
Soaking
coconut milk
250 ml
vanilla extract
1 tsp
ladyfingers
350 g
Chocolate Layer
milk chocolate
100 g
heavy cream
50 ml
Decoration
milk chocolate
50 g
heavy cream
20 ml
Instructions
Prepare the cream
Mix mascarpone with Bounty spread and flavoring.
Make whipped cream
Whip heavy cream with powdered sugar until stiff.
Fold whipped cream into mascarpone
Gently fold whipped cream into mascarpone mixture.
Prepare soaking liquid
Mix coconut milk with vanilla or coconut extract.
Prepare chocolate layer
Melt milk chocolate with cream to make ganache.
Assemble first layer
Dip ladyfingers in coconut milk and arrange in dish.
Add first cream layer
Spread half the Bounty mascarpone cream over the ladyfingers.
Add first chocolate layer
Pour and spread the chocolate ganache over the cream.
Assemble second layer
Dip remaining ladyfingers in coconut milk and arrange on top.
Add final cream layer
Spread remaining Bounty mascarpone cream and smooth the surface.
Prepare decoration
Melt remaining chocolate with cream for topping.
Decorate
Drizzle or pipe chocolate decoration over the tiramisu.
Chill overnight
Refrigerate at least 8 hours to set and develop flavors.
Original recipe
Storage
Best served chilled; keep covered to prevent drying out.
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