For the coconut tiramisu, separate the eggs, whip Schlagfix with a mixer (not too firm). In a 2nd bowl, beat the yolks with the mascarpone until foamy, add the Schlagfix and sugar and mix again (medium speed).
Extra mix the coconut milk with the soy milk (if needed, according to taste- with Baileys and the cocoa).
Briefly soak the biscuits in the cocoa milk and arrange them in a mold in layers, starting with the soaked biscuits, then the mascarpone mixture, alternating.
Sprinkle with coconut flakes in between, finishing with macarpone and coconut flakes/cocoa. Put in the fridge for a few hours (or overnight would be ideal).
Preparation Tip:
You can also make the coconut tiramisu without cocoa.
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