Dissolve the gelatine in a little Batida de Coco. Add everything to the mascarpone and coconut mixture and stir well. Layer the finished mixture alternately with the sponge fingers soaked in Batida de Coco in a casserole dish, baking tin or preserving jars, for example. Refrigerate the tiramisu for about 2 hours. Before serving the tiramisu, sprinkle with toasted grated coconut and decorate with mint.
The cookery book “Europa-Park Recipes” is available for just €14.90 at selected shops in Europa-Park, in the hotels and in the online shop at www.europapark-shop.de.