Strawberry Coconut Tiramisu

Ingredients

For the tiramisu

• 300 g fresh strawberries, diced
• 200 g ladyfinger biscuits

Strawberry dipping sauce

• 150 g strawberries
• 100 ml coconut milk
• 100 ml heavy cream

Cream filling

• 500 g quark (or full-fat Greek yogurt if unavailable)
• 250 g mascarpone
• 200 ml heavy cream
• 150 g sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)

Topping

• 50 g coconut chips
• 200 ml heavy cream
• 1 packet whipped cream stabilizer (optional)
• Fresh strawberries, sliced
• Strawberry coconut chips or freeze-dried strawberries (optional)

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Instructions

1. Wash and dice the 300 g strawberries.
2. Blend the strawberries, coconut milk, and heavy cream until smooth to make the dipping sauce.
3. Quickly dip half of the ladyfingers into the strawberry sauce and arrange them in the bottom of a serving dish.
4. Beat together the quark, mascarpone, heavy cream, sugar, and vanilla until smooth and creamy.
5. Spread half of the cream mixture over the ladyfingers.
6. Scatter the diced strawberries evenly over the cream.
7. Sprinkle the coconut chips on top.
8. Dip the remaining ladyfingers into the strawberry sauce and place them as a second layer.
9. Spread the remaining cream evenly over the top.
10. Refrigerate for at least 4 hours, preferably overnight.
11. Before serving, whip the additional 200 ml heavy cream (with stabilizer if using), pipe onto the dessert, and decorate with fresh strawberry slices and strawberry coconut chips or freeze-dried strawberries.

Prep Time: 30 minutes
Chill Time: 4 hours
Servings: 10–12

This creamy, fruity dessert is perfect for summer gatherings and tastes even better after chilling overnight.