I wanted to make tiramisu, but when I had already prepared the cream, I realized I had run out of coffee. So I borrowed the white chocolate and raspberries I had for making muffins from myself and started inventing things. Since we are almost at Easter, I decorated one of the bowls with a little bunny. I thought that if I had any guests this holiday, since, with the exception of the chocolate egg, traditional holiday desserts don’t really make me lose my mind, I would just give them this tiramisu with the bunny and that’s it. If they felt like protesting, or even insulting my bunny, for reasons that had nothing to do with the taste of the dessert, since I always end up buying an Easter egg, I would have to stoop to their level, by putting into practice an Easter prank, by an Italian son, that I found in these corners of YouTube.
Since I will be on holiday these days and I’m not going anywhere, I will tell you in more detail about some dishes and Easter traditions of my adoptive mamma in Rome. For now, I leave you with this delicious coconut, raspberry, and white chocolate tiramisu, which, if you make it without the rum, will also be very popular with young children, which doesn’t usually happen with traditional tiramisu. Besides, giving coffee to children isn’t exactly a good idea. Perhaps the wild one in the video, his saintly mother / modern Pietà gave him a double portion of strong tiramisu in his tender childhood and that is how they both ended up… I still wonder how one can do this to a lady who wears such good-natured house slippers….
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The card
- 3 eggs
- 250 g mascarpone
- 60 g sugar
- 80 g white chocolate or white chocolate chips.
- 2 tablespoons shredded coconut
- 150 g raspberries
- 8 Digestive-type cookies
- 50 ml coconut milk
- Rum
- Separate the egg yolks from the whites into two separate bowls.
- Beat the 3 egg yolks and the sugar with an electric mixer (using the whisk attachment, the one for whipping cream), until you get a light and frothy cream.
- Add the mascarpone, a couple of tablespoons of shredded coconut and mix until the ingredients are well combined.
- In another bowl, whip the 3 egg whites until stiff peaks form.
- Fold the mascarpone cream and the whipped egg whites together, moving the spoon from bottom to top, delicately, so that the egg whites lose as little volume as possible.
- Dip a cookie in the coconut milk and place it flat at the bottom of the bowl or glass.
- Let a few drops of rum fall over the cookie.
- Distribute several pieces or drops of white chocolate over the cookie.
- Fill the rest of the bowl or glass with mascarpone cream. Obviously, you can make as many layers of cookie, chocolate, etc., and cream as you wish. It depends on whether the bowl is deeper or shallower and whether you like more cream or more cookie.
- Decorate the tiramisu with raspberries and, if you like, cocoa powder passed through a sieve.