Today, we bring the perfect recipe to welcome summer: a Raffaello coffee tiramisu, inspired by two very loved recipes on our website: a classic tiramisu and a Raffaello tiramisu.

This creamy coconut dessert will become a favorite. It’s very easy to prepare, and I think it makes it the perfect treat to welcome the warm weather.

We have shared a couple of Raffaello recipes on our website, from cookies to a small portioned tiramisu. They are all very delicious, especially if one of your favorite chocolates is Raffaello.

What are Raffaello’s and where to find them?

Raffaello is a chocolate treat. It’s from the family of Ferrero Rocher, a sweet treat we love here so much, and we have used it in tiramisu, cakes, cheesecake, and even cookies. Raffaello chocolates are made with creamy white chocolate, wafer, and shredded coconut.

You can easily find it in grocery stores; if not available, you will find it for sure online in stores like Amazon. They must be stored in a cool place; when it’s summer, they easily melt.

What’s so special about this Raffaello dessert?

This Raffaello tiramisu with soaked ladyfingers in coffee is very impressive, easy to prepare, and you will LOVE IT.

1. It has a nice creamy texture.
2. The coffee combines perfectly with the coconut. We have shared this same recipe, but without coffee, so you can prepare it for whoever doesn’t like coffee.
3. Easy to prepare and decorate. You can’t mess up the decoration on this one, as all you have to do is sprinkle shredded coconut.
4. No oven needed, all you need is a fridge so the coconut tiramisu can set nicely.
5. No gelatin.

Grab these ingredients

For our special tiramisu recipes, we follow a base recipe and modify the quantities or ingredients depending on what we are making. We have shared Twix tiramisu, Kinder Bueno, Nutella, Ferrero Rocher, Oreo, and even a birthday cake version.

• Ladyfingers: We will use them to create the perfect base and to layer.
• Coffee: make sure to let it cool so we can dip the ladyfingers in it. If it’s too hot, they will melt, and the tiramisu will become very soggy.
• Mascarpone cheese: at room temperature, so we can easily incorporate it without it curdling.
• Cream cheese: the cream cheese should be at room temperature, too. We use it to have a smoother, creamier texture in our tiramisu.
• White chocolate: Callebaut callets are my favorite; they melt very easily and taste the best.
• Heavy whipping cream: We will whip it until it reaches soft peaks with the sugar.
• Coconut: Shredded is our preference; you can choose whatever you prefer.
• Raffaello: We need Raffaello chocolates to decorate and to layer.
• Powdered sugar: it will sweeten the tiramisu. We don’t use a lot of it since we are already using the white chocolate, which is sweet already.

Curdled mascarpone cheese

Mascarpone cheese is an Italian cream cheese. It is very creamy, tangy, and perfect for many desserts, used in tiramisu cookies, tiramisu cheesecake, or even happy hippo tiramisu.

It’s a more delicate product; it can easily curdle when you overmix it, when it has big changes of temperature, or when mixed with the wrong ingredients.

When we use mascarpone cheese in our recipes, it’s very important that we let it first come to room temperature, so we avoid overmixing it, as that would cause it to curdle.

To have the best creamy texture, we will mix it with cream cheese, which is the perfect combination for the best texture in our tiramisu.

How to melt white chocolate without a Bain-marie

I’m the type of person who will always avoid preparing a dessert if it has something to do with melted chocolate, unless it’s a chocolate mousse or a chocolate cake ;).

This recipe uses white chocolate, a lot!! To melt it all, you have to do is melt part of the cream cheese, once it’s warm, pour the white chocolate callets. Callebaut callets or any Belgian chocolate melts beautifully without leaving any chunks. Make sure to turn off the stove as soon as you add the chocolate, or it could split.

Assemble a coconut tiramisu.

There are different layers in this Raffaello white chocolate tiramisu: first, a soaked ladyfinger layer. Here is where you will use the freshly made coffee you used.

On top, add half of the mascarpone mixture, smooth it out, add shredded coconut, and roughly chopped Raffaello chocolates. Add another layer of ladyfingers, more mascarpone, and white chocolate filling.

Best tips to prepare a Raffaello coffee tiramisu

1. Make sure to dip the ladyfingers only for a couple of seconds; if you keep them in the coffee for too long, they will be too soggy.
2. The bowl and whisk you use to whip the cream should be clean, dry, and cold.
3. Don’t overmix at all. Overmixing the cream will give you curdled cream. Overmixing the mascarpone will curdle it.
4. Don’t forget to chill the tiramisu for at least 8 hours. If this dessert is not chilled long enough, there’s a high chance it will collapse.

How to fix overwhipped cream

Overwhipped cream can be fixed to a certain point. If you need soft peaks and you notice you reached stiff peaks, which can happen a lot, you can fix it. There are different options you can try to fix it.

• Add a big splash of heavy whipping cream and gently fold it in.
• Warm up a portion of the whipped cream and fully melt it, add it back to the whipped cream, and fold it with a spatula.

Serve a coconut coffee tiramisu.

The decoration for this Raffaello dessert is very simple; it just needs some shredded coconut and nicely placed Raffaello chocolates on top. 9 to be exact, one per person.

Slice the tiramisu into 9 portions. Make sure to serve it cold. If it gets warm, it will melt and possibly collapse.

Storing tips and how to freeze

You can easily freeze a Raffaello coffee tiramisu. First, slice it into 9 recommended portions and place it in a lined tray with parchment paper; the parchment paper is for easy removal and avoiding any breakage.

Freeze the tiramisu for 4 to 5 hours and then transfer it to a container. Since we pre-froze it earlier, we don’t need to worry about them sticking to each other. Make sure to add the name and date of the day you made it, so it can stay in the freezer for up to 3 months.

Whenever you need it, just thaw it in the fridge overnight and enjoy.

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