Pineapple-Coconut-Tiramisu

to your taste). Soak gelatin in water and dissolve in hot lemon juice, then carefully stir into the cream. Whip the cream until stiff and fold in half of it. Then stir the coconut flakes, the pineapple pieces and the Batida into the cream and let it stand in the refrigerator for 1/2 hour. As soon as the cream starts to set, alternate layers of biscotti and pineapple coconut cream in the mold until the mold is filled. Finish with a layer of sponge cake. Refrigerate the tiramisu for at least 5 hours (or overnight). Then turn out and peel off the cling film. Brush the outside with the remaining whipped cream and sprinkle the pineapple-coconut tiramisu with coconut flakes.

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