The strawberry and coconut tiramisu is a delicious spoon dessert, fresh, very easy to make, and irresistible.
No baking or raw eggs in the filling, it’s an ideal dessert for after meals or for a snack, simple and delicious, kid-proof.
Read how to make the strawberry and coconut tiramisu with the simple and easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 – 8 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz ladyfingers
- 4.4 oz mascarpone
- 1/2 cup whipping cream
- 1/3 cup powdered sugar
- 1 oz grated coconut
- 10.6 oz strawberries
- 1 tbsp sugar
- 1.4 oz water
Preparation of Strawberry and Coconut Tiramisu
Wash the strawberries, remove the stem, and cut them into pieces.
Blend 3.5 oz with a tablespoon of sugar and the water until they turn into a liquid: this will be the soak for the ladyfingers.
In a large bowl, put the mascarpone, the well-chilled cream from the fridge, and the powdered sugar, and whip with electric beaters until you have a thick and homogeneous cream.Add the grated coconut and the diced strawberries to the cream and mix thoroughly. Take a 5 x 7 inches baking dish and make a layer with half of the ladyfingers soaked in the strawberry soak.
Cover with half of the prepared cream.
Make another layer with the remaining ladyfingers soaked in the strawberry soak and cover with the remaining cream.
Let your strawberry and coconut tiramisu rest in the fridge for at least half an hour before serving to allow it to fully flavor.
Notes
Also visit the recipe collection Tiramisu for All Tastes with lots of delicious and easy ideas: you can find it by clicking HERE.
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