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Raffaello Coconut Tiramisu Recipe
Ben Carraoli

Raffaello Coconut Tiramisu Recipe

I recently tried making this Raffaello Coconut Tiramisu, and wow—what a dreamy dessert! The creamy mascarpone blended with coconut flavor instantly won me over. I loved the crunch of Raffaello candies in every bite—it’s like having a tropical vacation on a spoon.
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Total Time 4 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Ladyfingers: Soft and absorbent perfect for soaking in coconut cream without becoming mushy.
  • Mascarpone cheese 250g: Provides the rich, creamy texture essential for tiramisu. Fresh mascarpone works best.
  • Coconut milk or cream 1 cup: Gives a tropical smoothness and subtle sweetness. Use full-fat for a richer flavor.
  • Raffaello candies 8–10, chopped: Adds almond-coconut crunch and indulgence. Chop roughly for texture.
  • Shredded coconut ½ cup: Sprinkled between layers to enhance flavor and texture. Freshly shredded tastes best.
  • Sugar ¼ cup: Balances the creaminess; adjust to your sweetness preference.
  • Whipped cream ½ cup: Lightens the mascarpone mixture, creating a fluffy, airy finish.
  • Vanilla extract 1 tsp: Elevates all flavors with warm, aromatic notes.
  • Coconut liqueur or rum optional, 2 tbsp: Adds depth and a subtle grown-up kick.

Method
 

  1. I start by mixing mascarpone cheese, coconut milk, sugar, and vanilla extract in a chilled bowl. Whisk gently until smooth. Then I fold in softly whipped cream for a light, fluffy texture that melts in your mouth.
  2. Pour coconut milk or coconut liqueur into a shallow dish. Quickly dip each ladyfinger to absorb flavor without becoming soggy. I make sure they stay firm while still getting that delicious coconut infusion.
  3. I place the soaked ladyfingers in my serving dish, then spread a generous layer of coconut mascarpone cream. Next, I sprinkle shredded coconut and roughly chopped Raffaello candies. I repeat the layers and finish with a creamy top, more coconut, and whole Raffaello candies for garnish.
  4. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours—overnight is best. This step allows the flavors to meld beautifully and ensures the dessert sets perfectly for slicing or serving.

Notes

  • Use high-quality mascarpone—it makes a huge difference in creaminess.
  • Don’t oversoak ladyfingers; they should stay firm yet flavorful.
  • Fold whipped cream gently to keep the airy texture intact.
  • Fresh coconut flakes taste so much better than old or desiccated ones.
  • Allow it to rest longer; the flavors improve and the texture becomes perfect.