Coconut and cocoa tiramisu is a variation of the traditional Italian tiramisu enriched with delicious tropical flavors. This sweet and delicate mascarpone cream enriched with dried coconut and unsweetened cocoa is a real pleasure for the palate. The ladyfinger base is soaked in coffee and brandy for an extra touch of flavor. A simple and delicious dessert, perfect to end a special dinner.
Beat the egg yolks with the sugar, then add the mascarpone and brandy to the egg cream and mix well so that no lumps remain
Divide the cream in half and add cocoa to one part and coconut to the other
Then soak the ladyfingers in the lukewarm coffee and begin making the first layer of ladyfingers in a deep baking dish, starting with the coconut cream
Cover the ladyfingers with half of the mascarpone cream and continue this way until all the ingredients are used up
Dust the surface of the tiramisu with unsweetened cocoa
Leave in the refrigerator until you bring it to the table
Electric Mixer
Bowl
Rectangular Mold
Italia
| Energy (kcal) | 371.86 |
| Carbohydrates (g) | 35.45 |
| of which Sugars (g) | 21.81 |
| Fat (g) | 19.59 |
| of which Saturates (g) | 11.52 |
| Protein (g) | 6 |
| Fiber (g) | 1.06 |
| Sale (g) | 0.05 |
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