Lemon and Coconut Tiramisu

Name: Lemon and Coconut Tiramisu
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1 cup mascarpone (250 grams); 1/2 cup heavy whipping cream (125 ml); 1/3 cup powdered sugar (50 grams); 3 unwaxed lemons; 14 ounces ladyfingers (about 400 grams); For the syrup; 1 cup water (250 ml); 1/2 cup granulated sugar (100 grams); Juice of 2 lemons, strained; as needed Shredded coconut,; Thin lemon slices and fresh mint leaves for garnish

Nunzia Marzocco @Nunziamarzocco68

A quick and refreshing dessert to enjoy after a meal or as an afternoon snack. The non-alcoholic syrup and shredded coconut make this dessert perfect for kids too.

Nunzia Marzocco @Nunziamarzocco68

A quick and refreshing dessert to enjoy after a meal or as an afternoon snack. The non-alcoholic syrup and shredded coconut make this dessert perfect for kids too.

Saved

Ingredients

20 minutes plus time to cool the syrup

Serves 4 servings

1 cupmascarpone (250 grams)
1/2 cupheavy whipping cream (125 ml)
1/3 cuppowdered sugar (50 grams)
3unwaxed lemons
14 ouncesladyfingers (about 400 grams)
For the syrup
1 cupwater (250 ml)
1/2 cupgranulated sugar (100 grams)
Juice of 2 lemons, strained
as neededShredded coconut,
Thin lemon slices and fresh mint leaves for garnish

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Steps

20 minutes plus time to cool the syrup

1

Start with the syrup: In a small saucepan, combine the water and granulated sugar. Heat until the sugar dissolves, then remove from heat. Once cooled, stir in the strained lemon juice.
2

Prepare the cream. Whip the very cold heavy cream with the powdered sugar until stiff peaks form. (For best results, chill the bowl and beaters in the freezer for 30 minutes before whipping.)
3

In a separate bowl, gently mix the mascarpone with the grated zest of the lemons using a spatula. Fold the sweetened whipped cream into the mascarpone mixture, stirring gently from the bottom up to keep the cream fluffy.
4

In a baking dish, make a layer of ladyfingers dipped in the lemon syrup. Spread a layer of cream over the ladyfingers and sprinkle with shredded coconut. Repeat the layers until all ingredients are used, finishing with a layer of cream and a sprinkle of coconut. Garnish with thin lemon slices and fresh mint leaves.