The mini coconut and raspberry tiramisù are delicious treats that are very easy to make. They can be served as a dessert but also as a snack or sweet treat. After the success of the mini strawberry tiramisù, I thought I’d offer you other fruit-based versions and some variations with spreadable creams.
The mixture made with cream, mascarpone, and coconut does not contain eggs. I chose not to include them to make the dessert lighter but also to allow for longer storage during the summer period, without any health risks.
If you prefer to use the traditional tiramisù cream, you can certainly do so. I leave you therecipe with pasteurized eggs to avoid any bacterial contamination. However, you will need to modify the cream by adding 3/4 g of gelatin and shredded coconut to make it more substantial.
Spring and summer offer us wonderful fruits that are rich in vitamins and colors, ideal for making fresh and delicious cheesecakes and desserts. Try the mini coconut tiramisù and let me know what you think.
If you don’t like raspberries, you can replace them with other fruits such as strawberries or blueberries.
Try also the other variations:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 265.73 (Kcal)
- Carbohydrates 23.20 (g) of which sugars 17.53 (g)
- Proteins 2.57 (g)
- Fat 19.30 (g) of which saturated 12.71 (g)of which unsaturated 0.83 (g)
- Fibers 2.36 (g)
- Sodium 63.07 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 20 ladyfingers
- 8.8 oz mascarpone
- 1 cup whipping cream
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1.75 oz shredded coconut
- 1 glass whole milk (or coconut milk or raspberry juice)
- 3.5 oz shredded coconut
- 7 oz raspberries
- 1 tablespoon desiccated coconut (flakes)
- 1 tablespoon coconut cream (and mascarpone made for stuffing the ladyfingers)
- 2 tablespoons shredded coconut
Tools
- 3 Bowls
- 1 Electric whisk
- 10 Muffin cups white for muffins
- 1 Immersion blender
- 2 Deep plates
- 1 Spatula
- 1 Piping bag with a large star nozzle, 1 cm diameter
Procedure
Place the mascarpone in a large bowl, mix it with a spatula to make it softer, add the vanilla, sifted powdered sugar, and cream, mix everything, and whip the mixture with the beaters. When you are almost done whipping, add the shredded coconut.
Be careful not to overwhip the mixture, otherwise it will tend to separate, the cream should remain smooth and silky.
Place it in the piping bag with a star nozzle and refrigerate.
Since I had a tablespoon of leftover mascarpone cream, I thought of adding shredded coconut and trying to form small balls to use as decoration. If you prefer, you can replace them with other berries.
To make the coconut balls:
In a small bowl, place a tablespoon of mascarpone cream, add two tablespoons of shredded coconut and knead quickly. You will get a soft workable dough, let it rest for a few minutes.
Take a small piece of dough and form a ball, proceed the same way with the rest of the dough.
Wash the raspberries, pat them dry with paper towels, set aside 20 raspberries, and cut the remaining raspberries into small cubes.
Take a ladyfinger, fill one side with mascarpone cream, and place another ladyfinger on the cream.
Quickly dip the dessert in milk to thoroughly soak the biscuits, drain the excess liquid and coat it in shredded coconut.
Place the dessert in the muffin cup, distribute some raspberry cubes on the cream, press them lightly, and decorate the surface with more cream (creating the decoration you prefer). Complete with whole raspberries, coconut balls, and desiccated coconut flakes.
Proceed the same way with the other desserts, with these doses you will get 10.
The mini coconut and raspberry tiramisù are ready to serve.
Tips
Storage
The mini coconut and raspberry tiramisù can be stored in the fridge, well covered, for 3 days.
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