Strawberry tiramisu with batida & coconut

Ingredients (for approx. 6-8 portions):

For the creme:

• 500 g mascarpone
  
  
• 250 g low-fat quark
  
  
• 100 ml Batida de Coco
  
  
• 100 g sugar (according to taste)
  
  
• 1 sachet of vanilla sugar
  
  
• 200 ml whipped cream
  
  

For the strawberry layers:

• 500 g fresh strawberries
  
  
• 2 tbsp powdered sugar
  
  
• 1 squeeze of lemon juice
  
  

For the layers:

• approx. 200 g ladyfingers
  
  
• 100 ml coconut milk or strawberry juice (for soaking)
  
  
• Grated coconut (for sprinkling, approx. 3-4 tbsp)
  
  
• Optional: a few strawberries or mint for decoration

Preparation:

1. Prepare the cream:
   Mix mascarpone, quark, sugar, vanilla sugar, and Batida de Coco until creamy.
   Whip the cream separately until stiff and gently fold it in.
   
   
2. Prepare the strawberries:
   Wash and hull the strawberries, then cut them into small pieces. Mix with powdered sugar and lemon juice. Set aside a few strawberries for decoration.
   
   
3. Prepare the ladyfingers:
   Briefly dip the ladyfingers in coconut milk or strawberry juice, but not for too long, otherwise they will become soggy.
   
   
4. Layering:
   Place a layer of ladyfingers in a baking dish.
   Then add a layer of mascarpone cream.
   Add a layer of strawberries.
   Repeat until all ingredients are used up. The final layer should be cream.
   
   
5. Topping:
   Sprinkle with shredded coconut and garnish with strawberries or mint leaves.
   
   
6. Chilling:
   Let it chill in the refrigerator for at least 3 hours, preferably overnight.

If you want to avoid the alcohol, simply use the original recipe and substitute:

• Batida de Coco → 100 ml coconut milk or coconut syrup (e.g. from Monin)
  
  
• Optional: 1-2 drops of rum flavoring for the taste

Have fun trying this recipe and bon appétit!