Ingredients
Scale
- 2 cups heavy cream
- 1 cup mascarpone cheese
- 1 cup sweetened shredded coconut
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 1/4 cup coconut liqueur (optional)
- 24 ladyfinger cookies
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Gently fold in the mascarpone cheese and sweetened shredded coconut until well combined, being careful not to deflate the whipped cream.
- In a shallow dish, combine the cooled coffee and coconut liqueur (if using). Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not soggy.
- In a 9×9-inch baking dish, layer half of the soaked ladyfingers on the bottom. Spread half of the coconut mascarpone mixture over the ladyfingers.
- Repeat the layers with the remaining ladyfingers and mascarpone mixture. Smooth the top with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, sprinkle the toasted coconut flakes on top for garnish.
Notes
- For a chocolate twist, add cocoa powder to the mascarpone mixture or dust the top with cocoa powder before serving.
- You can substitute the coconut liqueur with coconut milk for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 0mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg