Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Coconut cream
Tiramisu
Decorate
Utensils
One mould (holding approx. 2 l)
How it's done
Coconut cream
In a pan, whisk together the coconut milk and all the other ingredients up to and including the eggs, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, immediately remove the pan from the heat, whisk for a further 2 mins. Pour the custard through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr. Stir the custard until smooth, carefully fold in the cream using a rubber spatula.
Tiramisu
Mix the strawberries and coconut liqueur. Place half of the sponge fingers (sugar side down) in the dish. Spread half of the strawberries incl. juice and half of the coconut cream on top. Cover with the remaining sponge fingers. Top with the remainder of the strawberries, cover with the remainder of the coconut cream. Cover and chill for approx. 2 hrs.
Decorate
Sprinkle the tiramisu with the desiccated coconut, top with the strawberries.
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