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Raffaello Tiramisu🥥

This is my take on the viral Raffaello tiramisu, and honestly, it completely lives up to the hype. It skips the traditional coffee and layers a velvety mascarpone cream base with whipped cream, shredded coconut, and chopped Raffaello balls. Paired with ladyfingers dipped in a tropical coconut milk blend, it is a completely low-effort dessert that tastes like a luxury cafe treat! 😉
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Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Ingredients Method

Ingredients
  

INGREDIENTS ARE RIGHT ABOVE THE IMAGE ;)

Method
 

  1. The Base: Separate your egg whites and yolks cleanly. Put the egg whites into the fridge to chill. Whisk the egg yolks, 50g of sugar, and vanilla together until light and fluffy. Stir in the mascarpone just until smooth.
  2. Whip the Egg Whites: Beat your cold egg whites with a mixer for 30 seconds then add the 20g of sugar and whip until stiff peaks form.
    Gently fold half of your whipped egg whites into the mascarpone mixture. Slowly fold in the remaining half until you have a smooth cream base (don´t overmix). Place the bowl in the fridge.
    3. Stellka’s Tip: To test your egg whites, carefully flip the mixing bowl upside down! If they are whipped perfectly, they will stay completely locked inside the bowl without sliding out! 😉
  3. Raffaello Upgrate: Whip your heavy cream in a separate bowl until light and fluffy. Gently fold the whipped cream, shredded coconut, and 10-12 chopped Raffaello balls into your cold mascarpone base.
  4. Assemble and Chill: Mix equal parts coconut milk and milk of choice together with 3 tablespoons of shredded coconut in a dish. Quickly dip each ladyfinger into this liquid and line your form.
    Layer half of the cream over the biscuits, scatter 2 chopped Raffaello balls for extra crunch, and repeat. Top with a final heavy dust of shredded coconut, decorate with whole Raffaello balls, and chill for 3 to 4 hours or overnight! Enjoy😉