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Raffaello coffee tiramisu

Recipe by Archersfood

Delicious Raffaello coffee tiramisu. A creamy and decadent coconut dessert, very easy to prepare, and perfect to celebrate the nice weather.


  • Total Time45 minutes
  • Yield9 servings

Ingredients

RAFFAELLO TIRAMISU FILLING

  • 1 cup (235ml) heavy whipping cream
  • ½ cup (72g) powdered sugar
  • Slightly over ½ cup (125g) full-fat cream cheese, room temperature
  • 2 cups (365g) white chocolate callets (Callebaut)
  • 2 cups (500g) mascarpone cheese, room temperature

ASSEMBLE

  • Slightly under 1 cup (230 ml) coffee, cooled
  • 13 ladyfingers first layer
  • 13 ladyfingers, second layer
  • ¼ cup (20 g) shredded coconut
  • 6 Raffaello chocolates

DECORATE

  • 1 cup (82 g) shredded coconut
  • 9 Raffaello chocolates


Instructions

  1. For the Raffaello coffee tiramisu, start by whipping 1 cup (235 ml) heavy whipping cream with ½ cup (72 g) of powdered sugar in a stand mixer fitted with a whisk attachment, until it reaches soft peaks.
  2. In a saucepan, melt slightly over ½ cup (125 g) full-fat cream cheese, turn off the stove once it’s warm, and pour in 2 cups (365 g) white chocolate callets (callebaut), mixing until it’s fully melted.
  3. In a mixing bowl, work 2 cups (500 g) of room temperature mascarpone cheese, add the melted chocolate mixture, and mix with a whisk. Add the whipped cream. Fold it carefully, only until just combined.
  4. Assemble the tiramisu. Start by dipping 13 ladyfingers in slightly under 1 cup (230 ml) of cooled coffee. Lay them all in a square 8-inch 20 cm removable-bottom pan. Add half of the cream mixture and smooth it out. Sprinkle ¼ cup (20 g) shredded coconut and crush 6 Raffaello chocolates; you’ll sprinkle them all over the top.
  5. Add another layer of soaked 13 ladyfingers, the rest of the cream, and refrigerate for at least 8 hours.
  6. To decorate, add 1 cup (82 g) shredded coconut and 9 Raffaello chocolates. 
  • Prep Time: 45 minutes
  • Category: Dessert
  • Method: No bake