Friday, September 7, 2018

Coconut-Chocolate Tiramisu' in a Cup

Brace yourself for some drooling after you see this rich and smooth, coconut and chocolate tiramisu'
No bake and no eggs for this recipe!

I can't believe it's September already and summer is practically over. Well, not really, at least not around here!
In Southern California you can get nice and hot summer days any time of the year... even in the middle of January.
So I say that any day here is THE perfect day to whip up this summery Italian dessert. 
After all, who wouldn't want to dive, head first, into one of  this cute little cup?!? 
Take a look.

Every spoonful of this creamy dessert is an amazing combination of sweet and creamy, chocolaty and nutty. It's the perfect last-minute dessert to impress your guests. It's laughably easy to bake and ready in no more than 20 minutes.
Oh wait... did I just say "bake'?!? Sorry but NO BAKING is needed for this recipe. Ha! You do love me now... probably as much as I love tiramisu' :)

This is not your traditional Italian tiramisu' (here is the recipe for that) but a heavenly concoction of coconut flakes, chocolate shavings, velvety mascarpone cream, and of course, savoiardi cookies soaked in chocolate milk.
There are no eggs in this recipe (for all of you that do not like dessert with uncooked eggs), and no coffee (so that your kids can enjoy it too!).
The secret for an impeccable tiramisu is in the cookies, perfectly dipped in chocolate milk (or coffee in the traditional version). Not too dry and not too soggy. And in a rich and silky cream, just like you see here. 
Doesn't it make you want to lick the screen right now?!?
Ok, please don't ;)


YIELD: 4 servings
    • 3 oz (85 gr) of dark chocolate (I used 60% cacao), divided
    • 6 oz (185 ml) of milk
    • 4 oz (125 ml) of whipping cream
    • 8 oz (225 gr) marscarpone cheese
    • 1/3 cup (40 gr) of powdered sugar
    • 1/2 teaspoon of vanilla extract
    • 1/3 cup (35  gr) shredded coconut, plus about 1 tablespoon to decorate
    • 8 savoiardi cookies (or ladyfinger, or similar) 


TIME:15 minutes to prepare, plus 30 minutes to refrigerate
    In a small bowl add 1 oz (28 gr) of the chocolate cut in pieces with a 1/4 cup (60 ml) of milk.
    Microwave for 30 seconds (or melt the chocolate in a double boiler). Whisk until the chocolate is melted and whisk in  the rest of the milk.  Set aside.
    Whip the whipping cream to stiff peaks.
    In a large bowl, add the mascarpone cheese, sugar and vanilla extract and whisk well together.
    Add the shredded coconut, and the remaining 2 oz of chocolate shredded (save a tablespoon or so to decorate the top).
    Whisk some more.
    Fold the whipped cream into the mascarpone cream (using a spoon, with a down-up movement, careful not to unwhip the cream).

    Add one spoonful of the cream to the bottom of your serving cup.
    Break the savoiardi cookies in half, and dip in the chocolate milk until mostly wet.
    Add the cookies in the cup. Add another layer of cream, and repeat with one more savoiardo dipped in milk, and more cream.

    Top with shredded coconut and shredded chocolate.
    Refrigerate until ready to serve. Best if you let it set for at least half hour in the refrigerator before serving.


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