Strawberry coconut tiramisu
If summer were a dessert, it would definitely be this strawberry coconut tiramisu. Refreshing, sweet, fruity – and especially creamy thanks to the mascarpone.
INGREDIENTS (for 8 servings)
125 ml espresso
100 ml coconut liqueur
100 g cream
500 g mascarpone
250 g low-fat quark
200 g sugar
600 g strawberries
200 g ladyfingers
4 tbsp coconut flakes
PREPARATION
Step 1
Cook the espresso and let it cool until it is only lukewarm. Add the coconut liqueur and briefly stir the two liquids together. Whip the cold cream until stiff and put it in the fridge until further processing. Briefly stir the mascarpone, low-fat quark and sugar together with a whisk.
Step 2
Prepare a baking dish (approx. 24 x 18 x 4 cm) and line it with half of the ladyfingers. Spread approx. 1 tablespoon of the espresso-liqueur mixture on each ladyfinger so that they soak. Take the whipped cream out of the fridge and fold it into the quark cream. Spread about half of the cream on the ladyfingers and smooth it out.
Step 3
Wash the strawberries and remove the green parts. Cut the strawberries into thin slices. Cover the first layer of cream in the baking dish with strawberry slices.
Step 4
Sprinkle 2 tablespoons of desiccated coconut over the strawberries. Spread the remaining ladyfingers in the dish and drizzle with the remaining espresso-coconut liqueur mixture. Put the remaining cream on the ladyfinger layer and smooth it out.
Step 5
Distribute the remaining strawberry slices decoratively on the cream layer and sprinkle with the remaining desiccated coconut. Refrigerate the dessert for at least 2 hours. Serve chilled.
Our tip: Prepare the day before
This strawberry coconut tiramisu can be prepared the day before and stored in the fridge overnight. We recommend that you only put the strawberry slices on the dessert on the day of consumption so that they look so fresh.
