(Serves 8 people)

40ml of Rhum
120ml of water
300ml of fresh milk
50gr of coconut flour
4 yolks and 4 egg whites
260gr of sugar
30gr of potato starch
500gr of mascarpone
Fresh coconut


For the syrup, boil the water with 10gr of sugar, add the rhum and let it cool. For the cream, boil the milk with coconut flour and sugar, leave to infuse for about half an hour and filter it.
Beat the egg yolks with 100gr of sugar, incorporate the starch and the milk.
Thicken the cream over a moderate flame stirring continuously and let it cool by covering it with the film. Beat the egg whites until stiff with the residual sugar and incorporate them into the cream. Then gently join the softened mascarpone.
To assemble the dessert, start by creating a base with a spoonful of cream on the bottom of the bowl you have chosen. Lightly soak the ladyfingers in the syrup and create the first layer of tiramisu. Cover the biscuits with a handful of coconut flour and a layer of cream. Repeat the operation to create another layer or more and decorate with fresh coconut.
Leave to rest in the fridge for at least 4 hours before serving.