Coconut tiramisu

From the book: "Europa-Park recipes - the most popular recipes from our hotels"

160g egg yolks
200g sugar
300g mascarpone
300g coconut purée (Boiron)
5 gelatine leaves
Batida de Coco
Approx. 16 sponge fingers
Grated coconut

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