Sernik Raffaello with Coconut and Strawberry Mousse is a luxurious European-style cheesecake that blends the tropical sweetness of coconut with the fruity freshness of strawberries. Featuring a buttery coconut cookie crust, a velvety cream cheese and coconut filling, and a delicate strawberry mousse topping, this dessert is as stunning as it is delicious. Perfect for summer gatherings, special occasions, or when you simply want to impress, this layered cheesecake offers a refined twist on classic flavors.
Why You’ll Love This Recipe
High-End Bakery Quality at Home: Save money and impress guests with a dessert that rivals fine patisserie.
Tropical & Fruity Fusion: Coconut and strawberry are a match made in heaven.
No Artificial Flavors Needed: Uses real cream cheese, fruit, and coconut for authentic flavor.
Perfect for Celebrations: Ideal for holidays, baby showers, birthdays, or anniversaries.
Ingredients Breakdown
For the Crust
200g coconut cookies – Adds a tropical, crispy base full of rich coconut flavor.
100g melted butter – Binds the cookie crumbs into a firm crust with buttery richness.
For the Cheesecake Filling
500g cream cheese – Provides the creamy, tangy base essential to a classic sernik (Polish cheesecake).
200ml liquid cream (heavy cream), whipped – Lightens the texture, adding a smooth, airy feel.
100g sugar – Balances the tanginess of the cream cheese with a touch of sweetness.
3 eggs – Help bind the filling and give the cheesecake structure.
100g grated coconut – Infuses the filling with subtle coconut texture and flavor.
1 teaspoon vanilla extract – Enhances and rounds out the coconut and cream cheese flavors.
For the Strawberry Mousse
300g fresh strawberries – Brings a vibrant, fruity contrast to the rich coconut layer.
100g sugar – Sweetens the strawberries for a flavorful mousse.
200ml liquid cream (heavy cream), whipped – Adds a light, airy texture to the mousse.
2 gelatin leaves – Sets the mousse for a stable, elegant finish.
Tips and Tricks
Room-Temp Ingredients: Always bring cream cheese and eggs to room temp for a smoother batter.
Don’t Overbake: Slight jiggle in the center = perfect creamy texture.
Use Gelatin Properly: Let the strawberry purée cool before folding in whipped cream, or it may deflate.
Variations and Customizations
Tropical Twist: Add crushed pineapple or mango to the mousse for an island-inspired vibe.
Nutty Crunch: Mix crushed almonds into the crust for extra texture.
Dairy-Free Option: Use coconut cream and vegan cream cheese alternatives.
Pairing Suggestions
Beverages: Serve with hot espresso, coconut milk latte, or a chilled glass of Prosecco.
Meals: Ideal after a light seafood or grilled chicken dinner.
Occasions: Easter, bridal showers, or a luxurious Sunday brunch.
Storage Instructions
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze (without mousse topping) for up to 1 month. Thaw overnight and top with mousse before serving.
Popular Questions
Q: Can I use frozen strawberries?
A: Yes! Thaw and drain excess liquid before cooking.
Q: Can I skip the gelatin?
A: The mousse won’t set properly without it. You can use agar-agar as a vegetarian alternative.
Q: Can I use a graham cracker crust instead?
A: Absolutely. Add a bit of shredded coconut for flavor continuity.
