If you’re anything like me and you love coconut desserts that don’t require an oven, this Raffaello Tiramisu is your next must-make recipe.

It’s inspired by the beloved coconut-almond Raffaello truffles and layered with fluffy mascarpone cream, soft ladyfingers, and plenty of coconut flavor in every bite.

This is a fun, refreshing twist on classic tiramisu, no coffee, no cocoa, and no baking. Just creamy, dreamy coconut layers and a hint of almond that tastes exactly like those little white truffles we all secretly hoard.

If you’ve tried my other no bake recipes like No Bake Cheesecakes or our classic tiramisu, this dessert will fit right into your collection.

Here’s Why You’ll Love This Raffaello Tiramisu

It tastes like a Raffaello truffle turned into a dessert. That soft coconut, creamy almond-vanilla flavor, and a hint of white chocolate? It’s all here, layered and chilled to perfection.
No oven, no hassle. It’s no bake, which makes it ideal for warm days, last-minute dinner parties, or when you just want something easy.
The texture is unbeatable. Soft milk-soaked ladyfingers, whipped mascarpone cream, and the light crunch of desiccated coconut on top. it’s cold, creamy, and totally melt-in-your-mouth.
It looks fancy, but it’s actually simple. This dessert feels elegant and impressive, but anyone can make it. No eggs, no gelatin, just a few bowls and a fridge.
Built to impress. Take this to a gathering and watch it disappear.

8 Key Ingredients for Raffaello Tiramisu

Here’s what you need to make this easy coconut tiramisu

Mascarpone cheese: Creamy and smooth. Let it come to room temperature before mixing.
White chocolate: Melted and folded into the cream for richness.
Heavy whipping cream (35%): Whipped to soft peaks to lighten the mascarpone layer.
Granulated sugar: Just enough to sweeten the cream.
Ladyfingers (Savoiardi): These will soak up the milk mixture and hold the layers.
Milk + Sweetened condensed milk: This is your soak for the ladyfingers. It makes them soft, sweet, and completely addictive.
Desiccated coconut: We used the one kindly gifted by Prozis — it’s fine, flavorful, and makes the top layer feel like a coconut snowstorm. Use code archersfood at checkout on prozis.com to save.
Raffaello truffles: To decorate the Raffaello tiramisu.

This recipe makes about 3 generous portions, layered in a small square or loaf pan — perfect for date night, family dessert, or a treat-yourself weekend.

How to prepare a Raffaello Tiramsiu

Start by placing your chopped white chocolate in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each one, until fully melted and smooth. Don’t rush it — white chocolate can burn easily.

In a separate mixing bowl, add your room temperature mascarpone cheese. Pour in the melted white chocolate and mix everything together using a wooden spoon or spatula until smooth and fully combined.

In a clean, dry mixing bowl, add the cold heavy whipping cream and sugar. Using a hand whisk or electric mixer, whip until you reach soft peaks, the cream should hold its shape but still look smooth and silky, not stiff.

Add the whipped heavy cream to the mascarpone and white chocolate mixture. Using a spatula, gently fold it in with careful, slow movements to combine without overmixing. The goal is to keep the mixture light and airy.

In a deep plate or shallow bowl, mix warm milk with sweetened condensed milk. This will be the soaking mixture for the ladyfingers, it gives them that soft, sweet texture that makes every bite melt in your mouth.

Quickly soak the ladyfingers in the milk and condensed milk mixture, then arrange a layer at the bottom of your pan.

Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat by soaking more ladyfingers and layering them on top, then finish with the remaining tiramisu mixture and sprinkle some desiccated coconut. Leave some tiramisu mixture to decorate.

Place the tiramisu in the fridge for at least 5 hours to overnight so it can set properly. Once it’s chilled and firm, it’s time to decorate.

Transfer some of the remaining mascarpone mixture to a piping bag, and gently pipe over the top to create a clean, cute pattern. You can finish with desiccated coconut, crushed Raffaello truffles, or a few whole ones for that signature look.