Strawberry-Coconut-Tiramisu

Name: Strawberry-Coconut-Tiramisu
Cook time: 1 h 30 min
Total time: 4 h 30 min
Yield: 6
Ingredients: 80 g Coconut shavings; 250 g Sugar; 2 TEASPOONS Espresso powder; 100 ml Coconut Liqueur; 200 g Ladyfingers; 1 Vanilla pod; 100 g white chocolate; 500 g Low-fat curd; 500 g Mascarpone; 2 TABLESPOONS Lemon juice; 1 kg Strawberries; 200 g Whipped cream; 7-10 Tbsp Baking dish

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
270 mins

Ingredients

Servings: 6

80 g Coconut shavings
250 g Sugar
2 TEASPOONS Espresso powder
100 ml Coconut Liqueur
200 g Ladyfingers
1 Vanilla pod
100 g white chocolate
500 g Low-fat curd
500 g Mascarpone
2 TABLESPOONS Lemon juice
1 kg Strawberries
200 g Whipped cream
7-10 Tbsp Baking dish

Directions

1
Roast the coconut shavings in a pan until brown and free of fat. Simmer 150 ml water with 150 g sugar and espresso powder for about 2 minutes, add coconut liqueur. Pour into a shallow bowl and allow to cool slightly. Put the lady fingers into it and let them soak up a little.
2
Cut the vanilla pod lengthwise and scrape out the pulp. Finely chop the chocolate. In a large bowl mix quark, mascarpone, vanilla pulp, 100 g sugar, lemon juice, chocolate and 50 g coconut flakes. Clean, wash and pat dry the strawberries. Cut approx. 500 g strawberries into small cubes and fold into the mascarpone curd cream. Set the rest of the strawberries aside for decoration. Whip the cream until stiff and carefully fold into the cream.
3
Line the bottom of an ovenproof dish (approx. 2 litres capacity) with half of the lady fingers. Put half of the mascarpone cream on top and smooth it down. Spread the rest of the lady fingers on top. Spread the rest of the mascarpone curd cream on top and spread. Chill the layered Tiramisu for about 3 hours.
4
Cut the strawberries into slices and place them on the tiramisu irregularly. Decorate with remaining coconut flakes.