Description
A delicious no-bake Raffaello tiramisu recipe. No eggs, no coffee, no gelatin. Recipe shared in cups and grams.
Ingredients
MILK MIXTURE
- 2 tbsp powdered sugar
- Slightly over ¾ cup (200ml) coconut milk
- 1/3 cup (100ml) whole milk
- 3 tbsp shredded coconut
RAFFAELLO TIRAMISU FILLING
- 1 cup (235ml) heavy whipping cream
- 2 cups (500g) mascarpone cheese, room temperature
- Slightly over ½ cup (125g) full-fat cream cheese, room temperature
- 1 cup (150g) white chocolate
- ½ cup (70g) powdered sugar
ASSEMBLE
- 13 ladyfingers first layer
- 13 ladyfingers, second layer
- 2 tbsp shredded coconut
- 6 raffaello chocolates
DECORATE
- 1 cup (75g) shredded coconut
- 9 Raffaello chocolates
Instructions
- Start by combining 2 tbsp powdered sugar, slightly over ¾ cup (200ml) coconut milk, 1/3 cup (100ml) whole milk, and 3 tbsp shredded coconut. Warm it up until everything is well combined.
- For the Raffaello tiramisu filling, whip 1 cup (235ml) heavy whipping cream until medium peaks.
- In a pan, warm up water and then place 1 cup (150g) of white chocolate. If you are using a chocolate bar, place the bar with the package inside another bag and put it inside the water until it melts.
- In a mixing bowl, combine 2 cups (500g) mascarpone cheese, slightly over ½ cup (125g) full-fat cream cheese, and ½ cup (70g) powdered sugar. Mix until just combined. Remove ¼ part of the mixture and warm it up slightly, then add the melted white chocolate and stir. Fold in the whipped cream.
- Assemble the tiramisu. Add a layer of 13 soaked ladyfingers to the bottom of the 8-inch 20cm pan. Spread half of the mascarpone filling over the ladyfingers, 2 tbsp of shredded coconut, and 6 crushed raffaello chocoaltes. Add another layer of 13 soaked ladyfingers.
- Top it with the rest of the mascarpone mixture and smooth it out.
- Decorate with 1 cup (75g) shredded coconut. Refrigerate for at least 8 hours or overnight. Finish with 9 Raffaello chocolates.