Vanilla, Coconut and Chocolate Dessert
Mascarpone cheese 6 oz (170 g)
- Mascarpone cheese 6 oz
- Fresh liquid cream 0.8 cup
- Powdered sugar 6 tbsp
- Vanilla bean 1
- Dark chocolate 1.8 oz
- Fresh liquid cream 3.5 oz
- Mascarpone cheese 3 oz
- Powdered sugar 2 tbsp
- Ladyfingers Sardinian (12 pieces) 8.5 oz
- Whole milk 0.8 cup
- Shredded coconut 0.8 cup
- To prepare the vanilla, coconut and chocolate dessert, start with the vanilla cream. Split the vanilla pod lengthwise and scrape out the seeds. In a bowl combine the mascarpone, the vanilla seeds 1 , the powdered sugar 2 and the cream 3 .
- Beat the ingredients with electric beaters 4 until you obtain a whipped cream 5 , smooth and firm enough to hold its shape. Transfer it to a piping bag and keep it in the refrigerator. Move on to the chocolate cream. Finely chop the dark chocolate 6 and place it in a bowl.
- Take a portion of the cream planned for the chocolate cream (about 1 oz (30 g)), heat it and pour it over the chopped chocolate 7 . Stir thoroughly until it is completely melted 8 . In another bowl pour the mascarpone, the remaining cream and the powdered sugar 9 .
- Start whipping with electric beaters 10 , then add the melted chocolate 11 and continue working the mixture until you obtain a well‑whipped cream 12 . Transfer this cream into a piping bag as well.
- Pour the milk into a container and place the desiccated coconut in a second bowl. Quickly dip the ladyfingers in the milk 13 , without soaking them too long, then roll them in the desiccated coconut so their surface is coated 14 . At this point assemble the dessert directly on the serving plate. Spread some dollops of cream on the bottom to create a base for the cookies, then place the first ladyfinger on the cream 15 .
- Place 4 ladyfingers side by side like this 16 . Cover them with dollops of vanilla cream 17 . Then place another 4 ladyfingers on top 18 , forming the second layer.
- Cover them with dollops of chocolate cream 19 . Finally add the last 4 ladyfingers 20 and finish the surface with the vanilla cream 21 . Transfer the dessert to the refrigerator until ready to serve.
Difficulty: Easy
- Prep time: 20 min
- Serving: 4
- Cost: Low
INGREDIENTS
- for the vanilla cream
- Mascarpone cheese 6 oz (170 g)
- Fresh liquid cream 0.8 cup (200 g)
- Powdered sugar 6 tbsp (45 g)
- for the chocolate cream
- Dark chocolate 1.8 oz (50 g)
- Fresh liquid cream 3.5 oz (100 g)
- Mascarpone cheese 3 oz (80 g)
- Powdered sugar 2 tbsp (15 g)
- to assemble and decorate the dessert
- Ladyfingers 8.5 oz (240 g) - Sardinian (12 pieces)
- Whole milk 0.8 cup (200 g)
- Shredded coconut 0.8 cup (60 g)
How to prepare Vanilla, Coconut and Chocolate Dessert
To prepare the vanilla, coconut and chocolate dessert, start with the vanilla cream.
Split the vanilla pod lengthwise and scrape out the seeds. In a bowl combine the mascarpone, the vanilla seeds 1, the powdered sugar 2 and the cream 3.
Beat the ingredients with electric beaters 4 until you obtain a whipped cream 5, smooth and firm enough to hold its shape. Transfer it to a piping bag and keep it in the refrigerator. Move on to the chocolate cream.
Finely chop the dark chocolate 6 and place it in a bowl. Take a portion of the cream planned for the chocolate cream (about 1 oz (30 g)), heat it and pour it over the chopped chocolate 7.
Stir thoroughly until it is completely melted 8. In another bowl pour the mascarpone, the remaining cream and the powdered sugar 9.
Start whipping with electric beaters 10, then add the melted chocolate 11 and continue working the mixture until you obtain a well‑whipped cream 12. Transfer this cream into a piping bag as well.
Pour the milk into a container and place the desiccated coconut in a second bowl. Quickly dip the ladyfingers in the milk 13, without soaking them too long, then roll them in the desiccated coconut so their surface is coated 14.
At this point assemble the dessert directly on the serving plate. Spread some dollops of cream on the bottom to create a base for the cookies, then place the first ladyfinger on the cream 15.
Place 4 ladyfingers side by side like this 16. Cover them with dollops of vanilla cream 17.
Then place another 4 ladyfingers on top 18, forming the second layer. Cover them with dollops of chocolate cream 19.
Finally add the last 4 ladyfingers 20 and finish the surface with the vanilla cream 21. Transfer the dessert to the refrigerator until ready to serve.
