Coconut & Strawberry Tiramisu 🍓

Name: Coconut & Strawberry Tiramisu 🍓
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 2 cups mascarpone (about 500 grams); 3/4 cup heavy cream (about 200 ml); 1 cup powdered sugar (about 125 grams); 1/2 cup coconut milk (about 120 ml); 5 cups strawberries (about 700 grams); 1/2 cup sugar (about 100 grams); Juice of 1 lemon; 1/2 cup coconut milk (about 100 ml); 2 cups strawberries (about 300 grams); As needed: ladyfingers and strained strawberry coulis; As needed: shredded coconut and mint

In Cucina con Alessio @Alessio_Buelli

I found this recipe on Sonia Peronaci's cooking blog; I then modified it by removing the white chocolate, which I personally don't like much, and by simplifying the final decoration. The cream is lighter because it doesn't contain eggs. This dessert is a creative twist on classic tiramisu and looks beautiful—I'm sure everyone will love it! It's a fresh-tasting dessert, perfect for spring!

In Cucina con Alessio @Alessio_Buelli

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Ingredients

1 hour

Serves 8 servings

FOR THE CREAM:
2 cupsmascarpone (about 500 grams)
3/4 cupheavy cream (about 200 ml)
1 cuppowdered sugar (about 125 grams)
1/2 cupcoconut milk (about 120 ml)
FOR THE COULIS:
5 cupsstrawberries (about 700 grams)
1/2 cupsugar (about 100 grams)
Juice of 1 lemon
FOR THE SOAKING MIXTURE, ASSEMBLY & DECORATION:
1/2 cupcoconut milk (about 100 ml)
2 cupsstrawberries (about 300 grams)
As needed: ladyfingers and strained strawberry coulis
As needed: shredded coconut and mint

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Steps

1 hour

1

First, prepare the cream. In a bowl, combine the cream ingredients (cold from the fridge) and whip until the mixture is thick and fluffy. Refrigerate the cream until ready to use.
2

For the coulis, wash the strawberries, remove the green tops, and cut them into pieces. Set aside about 3/4 cup (100 grams). Place the rest in a saucepan with the sugar and strained lemon juice. Cook over medium heat until it becomes a puree, then remove from heat and strain the mixture, reserving the pulp left in the strainer. Add the reserved strawberries to the pulp and mix to combine. Let everything cool.
3

Prepare the soaking mixture by adding the coconut milk to the strained part of the strawberry coulis and mix well. Take the strawberries (set a few aside for decoration) and slice them vertically.
4

Take a baking dish and arrange the strawberry slices all around the edge with the tips pointing up. Dip the ladyfingers in the soaking mixture and lay them on the bottom, inside the ring of strawberries, to help keep them in place. Spread about half of the mascarpone cream over the ladyfingers, then add the diced strawberries mixed with the reserved pulp. Sprinkle a little shredded coconut on top.
5

Make a second layer of ladyfingers dipped in the soaking mixture, cover with the remaining cream, and smooth the top with a spatula. Generously sprinkle shredded coconut over the surface and decorate with the reserved strawberries, cut in half, and a few mint leaves. Refrigerate for a few hours before serving.