Strawberry Coconut Tiramisu

Mix mascarpone with Greek yogurt, coconut-almond cream, vanilla sugar and 20 g powdered sugar.

Whip the cream until stiff and fold in carefully.

Wash the strawberries, remove the stalk and cut the strawberries into thin slices.

Pour strawberry nectar into a shallow bowl.

Cut the biscuits in half, dip them in the strawberry nectar and place a layer on the bottoms of the prepared glasses.

Then spread a layer of strawberry pieces on top.

Then spread another layer (about 1 1/2 tablespoons) of mascarpone cream on top of the strawberry layer, followed by another layer, of biscuits dipped in strawberry nectar and strawberry pieces, in the glasses.

Finally, spread another layer of mascarpone cream on top.

Place the strawberry-coconut tiramsiu in the refrigerator and allow to infuse for at least 4 hours.

Garnish with a slice of strawberry and coconut flakes and serve.

Preparation Tip:

A dash of coconut liqueur in the strawberry nectar peps up the tiramisu a bit more.

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