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Introduction:
If you're a fan of indulgent desserts with a twist, the Tiramisu Raffaello in Verrines will blow your taste buds away. This exquisite treat combines the classic Italian tiramisu with the tropical allure of Raffaello coconut candies, all served in individual verrines. The combination of rich coffee flavors, velvety mascarpone cream, and the distinct coconut crunch creates a sensational dessert that's as beautiful as it is delicious. Perfect for any special occasion or a gourmet treat for your loved ones, this recipe is bound to impress.
Ingredients:
For the Tiramisu Layer:
200g mascarpone cheese
200ml heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
200ml strong brewed coffee (cooled)
1 tablespoon coffee liqueur (optional)
200g ladyfingers (savoiardi)
For the Raffaello Layer:
100g white chocolate, melted
100g shredded coconut
100g mascarpone cheese
100ml heavy cream
3 tablespoons powdered sugar
For Garnishing:
Whole Raffaello candies (optional)
Additional shredded coconut
Cocoa powder (for dusting)
Instructions:
Prepare the Tiramisu Layer:
In a bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract. Use a hand mixer to whisk the mixture until soft peaks form.
In a shallow dish, pour the cooled coffee (and coffee liqueur, if using).
Quickly dip the ladyfingers into the coffee, ensuring they're not overly soaked but just lightly moistened.
Layer the bottom of your verrines with the dipped ladyfingers.
Prepare the Raffaello Layer:
In another bowl, whisk together mascarpone, heavy cream, powdered sugar, and melted white chocolate until smooth and creamy.
Gently fold in shredded coconut.
Layer this coconut mixture on top of the soaked ladyfingers in your verrines, smoothing the top.
Assemble the Verrines:
Repeat the layers of ladyfingers and coconut mixture if you’re using tall verrines, ensuring the layers are evenly distributed.
Finish with a final coconut layer, smoothing the surface with a spatula.
Refrigerate for at least 4 hours to allow the layers to set and meld together.
Garnish and Serve:
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