Raffaello tiramisu dessert

A delicious Raffaello tiramisu dessert. This easy recipe is made for all the Raffaello chocolate lovers, like me. It combines a creamy and delicious tiramisu filling, without eggs, coffee, or gelatin. It’s made with delicious coconut chocolates.

If you love coconut, easy desserts, and Raffaello chocolates, this recipe is for you.

I’m on a mission to share all the recipes I know, and we are posting a recipe every day for the rest of the year. And today I bring you a very special recipe, as it’s one of my favorites. We shared a similar recipe in the past of a smaller portion, and we have changed the base recipe since then. Both recipes are amazing, but slightly different.  

I love an easy no-bake recipe that I can quickly prepare and just let the fridge do all the work. We shared a kinder tiramisu earlier today that is very similar to this recipe, but with different ingredients to match each recipe best.

Add to your shopping list!

• Ladyfingers: needed for many Italian-inspired desserts, it’s a sponge-like biscuit that you can find at any grocery store.
• White chocolate: melted and mixed into the mascarpone filling.
• Shredded coconut: We are going to use it in different steps for this recipe.
• Raffaello chocolates: they’re from the Ferrero Rocher family, just in the coconut white chocolate version.
• Coconut milk: instead of coffee, we use coconut milk to soak the ladyfingers.
• Mascarpone cheese: make sure it’s at room temperature. It’s very important to never over-mix it as it can turn the tiramisu grainy.
• Cream cheese: since this recipe doesn’t use eggs, we will need it to achieve the perfect consistency.
• Powdered sugar: also known as icing sugar, it’s a very fine type of sugar that is made from blending granulated sugar to make it really smooth. You can make it at home easily; all you need is a blender.

Ladyfingers

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White chocolate

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Raffaello

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Coconut shredded

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mascarpone

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Cream cheese

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Powdered sugar

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Mascarpone and cream cheese

Why are we adding cream cheese to a tiramisu recipe? If you prepare this recipe without cream cheese, the texture will be completely different, more like curdled, grainy, even without being curdled. That changes when you add cream cheese, which turns the tiramisu into a super creamy dessert.

Avoid grainy mascarpone cheese.

Mascarpone cheese is very delicate; if it gets overmixed, has big temperature changes, or gets mixed with the ‘wrong’ ingredients, it happens to look grainy, which is a texture we always want to avoid when making any dessert or food.

There are different things you can do to avoid all of this.

1. Make sure to remove the mascarpone cheese from the fridge about 1 hour before you start with this recipe. You don’t want it to be warm, but also you don’t want it to be so cold that you can’t even work with it.
2. Combine it with cream cheese. As soon as the mascarpone gets combined with cream cheese, it turns super creamy instead of a curdled-like texture.
3. Don’t over-mix it! Use a spatula for the mascarpone cheese and only stir it to combine. Mascarpone is like…whipped cream. As soon as you reach a point where you mix too long, you can’t go back to normal, and you have a grainy dessert.

What’s so special about this Raffaello tiramisu

This tiramisu dessert has different layers, all of which are very important to have the perfect dessert.

• Ladyfingers soaked in a delicious coconut milk mixture.
• A creamy white chocolate-mascarpone filling.
• Crunch layers of Raffaello chocolate.
• Topped with coconut and chocolates for the perfect fluffy-looking touch.

Does this Raffaello tiramisu dessert need gelatin?

No! There are different ingredients in this dessert that will help the tiramisu hold its shape without a problem.

1. Don’t overmix any of the ingredients.
2. We are using white chocolate that, as soon as it touches cold It will help make it a more solid dessert.
3. The heavy cream is whipped to medium peaks, which helps a lot with holding its shape without collapsing.
4. Respect the chill times. You must let the Raffaello tiramisu chill in the fridge long enough. From 8 hours to overnight is ideal. You can slightly speed up the process if you put it in the freezer instead of the fridge, but that can slightly affect the texture and flavor.
5. Make sure you are using full-fat products, and the heavy whipping cream you are using has a minimum of 35% of fat. If it’s less, it won’t whip properly, and the tiramisu will collapse and not set.

Best tips to make a Raffaello dessert

This recipe is very easy to prepare, but I’ll give you some tips so you can 100 percent succeed when making it.

• Make sure to soak the ladyfingers enough for them to absorb liquid; you don’t want a dry tiramisu.
• The bowl and whisk you use to whip the cream need to be very clean and dry. If there are any water drops, it will not whip, and you would have to start from zero.
• Easily melt the chocolate without using the bain-marie method or a microwave. All you have to do is warm up some water in a pot, place the sealed white chocolate bar inside a bag, and let it slowly melt. With this gentle method, you don’t have to worry about burning the chocolate, stirring every 10 seconds.
• Don’t over-mix: heavy whipping cream, mascarpone cheese, and the mixture after you have added any of them.
• Warm up ¼ part of the cream cheese mixture so when you add the white chocolate, it doesn’t solidify into small chocolate bits.

If the chocolate solidifies and leaves chocolate chunks, remove a part of the tiramisu filling and slowly warm it up until it feels smoother. Make sure to carefully stir, so it doesn’t burn.

• Don’t try to remove the tiramisu from the pan before it has fully set; doing so would melt and collapse the dessert.

Recipe elaborations and order

• Prepare the coconut milk mixture.
• Whip the cream to medium peaks.
• Melt the chocolate.
• Prepare the tiramisu filling.
• Assemble.
• Chill.
• Decorate.

To prepare the coconut milk mixture, just warm up the coconut milk, shredded coconut, and sugar. This will make the perfect dipping milk for your dessert.

Whip the cream in a clean and dry bowl, melt the chocolate, and then prepare the rest of the tiramisu filling.

Assemble, chill, and decorate however you prefer.

Whipping cream

Since this Raffaello tiramisu dessert recipe calls for heavy whipping cream whipped to medium peaks, you have to be very careful when trying to reach that point. If you do slightly more, you will have stiff peaks, which would turn into over-whipped cream once folding it into the rest of the mascarpone filling.

How to fix overwhipped cream

Over-whipped cream can be fixed only at the medium peaks or stiff peaks point; after that, there’s no point of return. It has happened to everyone: you get distracted for a second, and the cream goes from medium peaks to stiff.

• Option 1. Remove about ¼ part of the cream and warm it up until it turns liquid. Slowly fold it into the whipped cream.
• Option 2. Add heavy whipping cream that has not been whipped. I’d recommend starting from ¼ part of the total weight of the cream you have whipped and going from there.
• Option 3. Combine both options.

You mustn’t whisk the cream anymore, and you only use a spatula to slowly and carefully fold the cream.

You will need the following tools

• Mixing bowls, are needed in different steps in this recipe.
• Whisk or stand mixer, needed to whip the heavy cream to medium peaks.
• Spatula, needed to fold in the ingredients.
• Pan, to warm up the milk mixture to soak the ladyfingers.
• Square pan, we are using a pan with a detachable bottom, which makes it much easier. If you don’t have it, you can use a normal square pan and line it with parchment paper so you can easily lift it.
• Knife, to cut the Raffaello chocolate into smaller pieces.

Mixing bowls

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Whisk

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Stand mixer

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Spatula

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Removable bottom square pan

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Knife

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How to serve a Raffaello no-bake tiramisu

This dessert must be served cold. If it stays unrefrigerated, it will be unsafe to eat and will also collapse as soon as it starts to get too warm.

Storing tips for no-bake dessert

As mentioned before, it needs to always stay refrigerated. You can keep it in the fridge for up to 3-4 days, depending on different conditions. You need to start counting from the day you started making the dessert.

Freeze this Raffaello coconut tiramisu.

This tiramisu can be frozen, but it can slightly affect the texture or flavor.

Freeze whole: cover the square pan with aluminum foil and place it inside a big enough freezer-safe container. You can also put it in a serving plate instead of keeping it in the square pan.

Freeze in servings: for this recipe, I recommend 9 servings. Slice and place them in a tray lined with parchment paper. Make sure they don’t touch each other, so it is easier to separate after they are frozen. Freeze for 2-5 hours and then transfer them to a freezer-safe bag. I like to then place it inside a freezer-safe container because I don’t want it to get any freezer taste.

*Make sure you add the name of the food you are freezing (Raffaello tiramisu) and the date of the day you made it in the container or bag, somewhere where it is easily visible.

They can be stored safely in the freezer for up to 3 months if stored in the right conditions.

And that’s it! That’s the whole recipe and every tip I know to make it. If you try this recipe, I would highly appreciate any review you can give us. Select as many stars as you think this recipe deserves, then add a little comment and post! Make sure to follow our new Facebook page for new videos every day!

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