COCONUT TIRAMISU

chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

Other Ingredients

40 g Savoiardi biscuit

100 g Grated coconut

30 g Batida (coconut cocktail)

500 g fresh milk

500 g fresh cream

For 6 people

With the help of a whisk, beat the Menu’s product, milk, cream and grated coconut, in a bowl. Lei it rest in the fridge for 30 minutes. In the meantime, mix the batida with 50g of milk. Dunk the Savoiardi biscuits  in this mixture. Arrange 2 Savoiardi biscuits in the bottom of every bowl and add tiramisu. Complete with a sprinkle of grated coconut and serve.




Use biscuits and coconuts gluten free

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