Strawberry and Coconut Tiramisu

Tiramisu with Strawberry’s and Coconut

Prepare time: 40 min
Set time: over-night
Ready in: 40 min + setting
Servings: 6/8 people

This recipe is a bit different than the classic tiramisu, we do make the cream in the same way and use the same biscuits “Savoiardi” or Lady Fingers as you might know them. I like to serve this one in summer, coconut and strawberry’s give you that extra summer feeling.

Ingredients for 6/8 little jars or one  tray

  • 6 egg yolks
  • 6 tablespoons of sugar
  • 250 grams of mascarpone
  • 250 grams of fresh heavy cream
  • 250 grams milk
  • 1 tsp Vanilla aroma
  • 200 grams of Lady fingers (biscuits)
  • 450 grams of Strawberry’s
  • 10 grams of fine coconut flakes


  • Glass jars or a tray
  • Mixer

Start with dividing the yolks from the whites and put them into a bowl. The whites will not be used in this recipe. Add 6 table spoons of sugar and mix until nice and fluffy. The best is medium speed for 5 till 10 minutes. Then in another bowl add the heavy cream, add the tbsp of vanilla aroma and mix until firm and not moving anymore. (be careful that you don’t whip it for to long, since we don’t want to add butter).  When finished cover the whipped cream and put in the fridge.

Meanwhile wash the strawberry’s, get rid of the top part (greens) and cut into thin slices, leave on the side for when we start making the layers.

Then add the mascarpone into the egg/sugar mix, which will be nice and fluffy. But this time we will use just the spatula and we fold the mascarpone into the egg/sugar mix until there are no lumps left. Then fold in the whipped cream, also with the spatula. In this way our tiramisu cream will be super fluffy.

Time to make the layers. Make sure all ingredients are ready in front of you: a bowl with the biscuits, the strawberry’s, a bowl with the milk to dip the biscuits, coconut and the cream. Then start with dipping one side (the un-sugared one) into the milk, not longer than one second, because they will soak up the liquids immediately. Then start with a layer of the soaked biscuits. For the little jars you can dip them and break them in half to cover the bottom. On top of the biscuits put a layer of the cream, using a spoon or spatula to spread it, followed by strawberry’s and coconut. Then again a layer of the lady fingers, cream and finish with a thick layer of cream, strawberry’s and coconut.

Preferably Tiramisu is made one day before so it can set perfectly overnight. Serve with a nice dessert wine or coffee.

Buon Appetito!

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