A delicious recipe for an egg-free tiramisu, with a white chocolate and coconut mousse. The recipe is for 2 portions, increase quantities if needed.
50g white chocolate, chopped
2 tablespoons milk
200ml double cream
2 tablespoons desiccated coconut
8 sponge fingers, or as needed
150ml coffee, or as needed
cocoa powder for dusting
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Directions Preparation:20min › Extra time:2hours chilling › Ready in:2hours20min
Place the chocolate in a microwave-safe bowl with the milk. Microwave for 30 seconds, stir and keep microwaving in 15 seconds slots, until melted. Cool slightly.
Whip the cream to stiff peaks. Add melted chocolate and coconut and mix gently.
Dip the sponge fingers in the coffee and place on the bottom of two serving bowls or glasses. Break in half if they do not fit. Cover with a layer of white chocolate mousse. Made a second layer of sponge fingers dipped in coffee and cover again with the mousse. Keep layering up to using all the ingredients; finish with a mousse layer.
Dust the top with cocoa and refrigerate for a couple of hours before serving.