Coconut tiramisu

Name: Coconut tiramisu
Yield: 1
Ingredients: 1 can(s) (425 ml) Apricots; 6 Coconut rusk; 4 TABLESPOONS Rum (or more apricot juice); 2-3 TABLESPOONS Coconut flake; 300 g Yoghurt; 100 g Mascarpone; 2 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Coconut chips; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 can(s) (425 ml) Apricots
6 Coconut rusk
4 TABLESPOONS Rum (or more apricot juice)
2-3 TABLESPOONS Coconut flake
300 g Yoghurt
100 g Mascarpone
2 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Coconut chips
7-10 Tbsp Cling film

Directions

1
##Apricots## Drain and collect the juice. Line a mould with rusk. Sprinkle with rum and 4 tbsp. apricot juice.
2
##Coconut flakes## in a pan without fat roast golden yellow and take out. Mix yoghurt, ##mascarpone##, sugar and vanilla sugar. Fold in grated coconut. Spread the cream on the rusk.
3
Cut the apricots into slices and spread on top. Cover with foil and leave in the fridge for at least 1 hour.
4
Roast the coconut chips in a pan without fat and take them out. Sprinkle tiramisu with it.