Ingredients
Equipment
Method
- Brew a cup of coffee, preferably espresso, and let it cool in a shallow dish large enough to dip the ladyfingers. Alternatively, use coconut milk.
- Quickly dip the ladyfingers, one by one, into the coffee (or coconut milk) and arrange them to cover the bottom of your baking dish.
- Beat the 2 egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat the 3 egg yolks with 3 tablespoons of sugar until pale and fluffy.
- Stir the mascarpone cheese into the egg yolk mixture until smooth.
- Mix the crushed Raffaello pralines into the mascarpone cream.
- Gently fold the beaten egg whites into the mascarpone mixture using a spatula.
- Spread half of the cream mixture over the layer of ladyfingers and smooth the top.
- Sprinkle 1 tablespoon of shredded coconut over the cream.
- Arrange a second layer of dipped ladyfingers on top of the coconut.
- Spread the remaining cream mixture over the second layer of ladyfingers.
- Sprinkle the remaining 1 tablespoon of shredded coconut on top and decorate with the whole Raffaello pralines.
- Cover the dish and refrigerate for at least 2 hours before serving.
Nutrition
Notes
Enjoy your delicious homemade Raffaello Tiramisu!