Place the eggs and sugar in a large bowl.
Mix in a bain-marie until doubled in volume and gradually add the coconut flour.
Pour the mixture into a second bowl in which you have soaked the mascarpone and mix it with movements from the bottom to the top. – Dip the biscuits in the milk mixed with the coconut liqueur and quickly sprinkle them on both sides.
Form a first layer of biscuits in a mold covered with baking paper. Apply the coconut mascarpone cream alternately up to the edge and distribute the mixture evenly.
Once you have reached the top of the cake, level it and let it freeze for at least 4 hours before turning it out and serving.
Tips for
Coconut tiramisu seems very simple to prepare given the small amount of ingredients, but follow these little tips:
Beat the eggs with the sugar in a bain-marie to pasteurize the eggs that are still eaten raw, but heat slightly so that the egg does not curdle.
At the same time, the sugar crystals dissolve more easily.
Work the egg and sugar mixture until it doubles in volume, adding as much air as possible.
Soften the mascarpone with a fork or a whisk before adding it to the egg and sugar mixture to make it easier to work and avoid lumps.
Quickly sprinkle the biscuits on both sides to soften them without breaking them.
Cover the mold with baking paper to prevent the coconut tiramisu from sticking.
After removing from the freezer, wait five minutes before serving to prevent it from freezing inside.
Storage:
you can store the coconut tiramisu for up to a week by covering it with cling film and storing it in the freezer.
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