Refreshing Summer Strawberry Coconut Tiramisu
Ingredients
- 125 ml espresso
- 100 ml coconut liqueur
- 100 g heavy cream
- 500 g mascarpone
- 250 g low-fat quark
- 200 g sugar
- 600 g strawberries
- 200 g ladyfingers
- 4 tablespoons shredded coconut
Preparation
Brew espresso and let it cool until lukewarm
Add coconut liqueur and briefly mix the two liquids together
Whip the cold cream until stiff and refrigerate until ready to use
Briefly mix mascarpone, low-fat quark, and sugar with a whisk
Prepare a baking dish (approximately 24 x 18 x 4 cm) and line the bottom with half of the ladyfingers
Distribute about 1 tablespoon of the espresso-liqueur mixture over each ladyfinger to soak them
Take the whipped cream out of the refrigerator and fold it into the quark cream
Spread about half of the cream over the ladyfingers and smooth the surface
Wash the strawberries and remove the green tops
Slice the strawberries into thin pieces
Cover the first cream layer in the baking dish with strawberry slices
Sprinkle 2 tablespoons of shredded coconut over the strawberries
Distribute the remaining ladyfingers in the dish and drizzle with the remaining espresso-coconut liqueur mixture
Spread the remaining cream over the ladyfinger layer and smooth the surface
Decoratively arrange the remaining strawberry slices on the cream layer and sprinkle with the remaining shredded coconut
Refrigerate the dessert for at least 2 hours
Serve chilled
Tips
This dessert can be prepared the day before and stored in the refrigerator overnight
Add the strawberry slices on top only on the day of serving to keep them looking fresh
