Coconut, lime, basil and olive oil tiramisu
Ingredients
- 3 eggs (whites and yolks separated)
- 80 g cane sugar
- 250 g mascarpone
- 2 c. à soupe Nice olive oil PDO
- Zest and juice of 1 lime
- 5 feuilles fresh basil (finely chopped)
- 200 ml coconut milk
- 2 c. à soupe coconut-flavoured spirit (or coconut-flavoured rum)
- 200 g spoon biscuits (or coconut shortbread)
- 50 g grated coconut (dry-roasted)
- A few basil leaves
- 2 organic limes (to make about 100 ml of juice)
- 100 g special jelly sugar (or granulated sugar + 1 teaspoon of lemon juice to help it set)
- 1 c. à café Nice olive oil PDO
- 50 ml water
- 1/2 gelatine sheet (or 1 g of powdered gelatine)
Astuce
Instructions
Wash the limes thoroughly. Remove the zest (to be used in another recipe).
- Squeeze the lemons to obtain 100 ml of juice. Strain the juice through a fine-mesh sieve to remove the seeds and pulp.
- Soak the gelatine in cold water for 5 minutes.
In a saucepan, mix together the lime juice, water and sugar. Bring to the boil over a high heat and boil for 5 minutes, stirring constantly, until the sugar has completely dissolved and the mixture has thickened slightly.
- Drain the gelatine. Remove from the heat, add it to the hot mixture, add the olive oil and stir until completely dissolved.
Immediately pour the jelly into a sterilised jar (which has been boiled beforehand). Seal the jar and turn it upside down for 10 minutes to ensure it is properly sterilised. Leave to cool at room temperature, then place in the fridge for 12 hours to allow the jelly to set properly.
Whisk the egg yolks with the sugar until the mixture turns pale. Add the mascarpone, Nice olive oil PDO, the lime zest and juice, then the chopped basil. Mix until the texture is smooth. Whisk the egg whites with a pinch of salt until stiff, then fold them in with a spatula.
- Pour the coconut milk into a deep plate and mix in the coconut spirit.
- Dip each biscuit for 2–3 seconds on each side (they should be soaked but not soggy).
In a loaf tin or small glasses, layer biscuits, lime jelly (optional) and cream, then sprinkle with toasted coconut. Repeat until all the ingredients are used up.
- Finish with a layer of cream and leave in the fridge for at least 6 hours (ideally overnight).
- Sprinkle with toasted coconut and garnish with basil leaves.
Astuce
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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