The coconut tiramisu may seem extremely simple to prepare for the small amount of ingredients used but follow these little tips:
Whip eggs and sugar in a bain-marie in order to pasteurize the eggs that are still eaten raw but heat them slowly so that the egg does not clot. At the same time the sugar crystals will melt more easily.
Work the egg and sugar mixture until doubling the volume, incorporating as much air as possible.
Soften the mascarpone cheese with a fork or a whisk before mixing it with the egg and sugar mixture in order to make it easier to work and avoid lumps.
Quickly sprinkle the ladyfingers on both sides to give them the right softness without breaking them.
Cover the mold with baking paper so as to prevent the coconut tiramisu from sticking to it.
Once put out of the freezer, wait five minutes before serving to prevent it from being frozen inside.
Preservation
You can keep the coconut tiramisu for up to a week by covering it with film and keeping it in the freezer.
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