Hi folks, and Happy New Year! I hope everyone is still feeling the excitement of good parties and celebrations and not worrying about those resolutions just yet. I’m looking at my list of 101 in 1001 {instead of resolutions} and the recipes I want to create are a pretty good place to start!
I haven’t created any new ones yet this year {I know, I’m slacking}. For now, I’m still playing with some of my favorite recipes and looking for ways to put my own spin on them. One of my favorite family recipes is the tiramisu my dad and I make together. It starts in the Italian tradition, and we blame our Scotch-Irish for the alcoholic twist and our Swedish for the white chocolate. To this day, where the coconut came from is still a mystery. One thing we do know for sure, though, is that it’s delicious.
Note: this is a fairly easy recipe to make, but it takes a good 24+ hours to set up in the refrigerator, so don’t make it right before you want to serve it!
Coconut White Chocolate Tiramisu
- 6 oz white chocolate
- 2 oz shaved coconut
- 2 cups mascarpone
- 2 cups confectioner’s sugar
- 14 + ladyfinger cookies
- Equal parts mixture kahlua, amarula, and Godiva chocolate liqueur
- Cocoa powder
- 4 egg whites + 4 egg yolks (okay, 4 eggs separated, how’s that?)
- Prep: Grate the white chocolate into a bowl and set aside. Separate the egg whites and egg yolks into two separate bowls. Mix your equal parts of each liqueur into yet another bowl and set aside.
- Measure one cup sugar into the egg yolks and mix well. Set aside.
- Beat the egg whites into a meringue, until peaks form. Add 1 cup sugar into the egg whites and mix again until peaks form again.
- Measure the mascarpone and add to egg yolk mixture. Then gently fold yolk, sugar, and cheese mixture into the egg white mixtures. This is now the filling layer.
- In a glass dish, tupperware, or glasspack container (I like the individual size glasspacks like the one pictured above), size ladyfingers to make a layer covering the bottom. Dip the ladyfingers in the liquor mixture and set on the bottom of the glass. Cover the ladyfingers with a layer of the filling, and sprinkle grated white chocolate, cocoa powder, and coconut lightly over the top.
- Repeat the process, making a second layer of ladyfingers, filling, chocolate, coconut, and cocoa on top of the first layer. This should fill your container.
- Refrigerate for about 24 hours, and then serve cold!
