Refreshing Summer Strawberry Coconut Tiramisu
Ingredients
- 125 ml espresso
- 100 ml coconut liqueur
- 100 g heavy cream
- 500 g mascarpone cheese
- 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 heavy cream until stiff and refrigerate until further 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 it with half of the ladyfingers.
Distribute about 1 tablespoon of the espresso-liqueur mixture on each ladyfinger to soak them.
Take the whipped cream from the refrigerator and fold it into the quark cream.
Spread about half of the cream over the ladyfingers and smooth the layer.
Wash the strawberries and remove the green tops.
Slice the strawberries thinly.
Cover the first cream layer in the baking dish with the strawberry slices.
Sprinkle 2 tablespoons of coconut flakes over the strawberries.
Distribute the remaining ladyfingers in the dish and drizzle them with the remaining espresso-coconut liqueur mixture.
Place the remaining cream on the ladyfinger layer and smooth it.
Distribute the remaining strawberry slices decoratively on the cream layer and sprinkle with the remaining coconut flakes.
Chill 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 the day of serving for the best appearance.
