Ensure the coconut whipping cream has been refrigerated overnight.
Break the eggs and separate the whites from the yolks. In a mixing bowl, whisk the egg yolks with the sugar until they are light and fluffy. In another clean bowl, whisk the egg whites until stiff peaks form.
Place the coconut whipping cream in another bowl and blend it well. Gently fold in the whipped egg whites and yolks with a spatula, combining carefully to maintain the airy texture.
Now, begin assembling the tiramisu. Create layers of the coconut mixture and Coco Crispy Rolls Chocolate. First, dip the cookies into the espresso and arrange half of the coco crispy rolls on the bottom of a dish. Spread half of the coconut mixture over the cookies. Cover with the remaining crispy rolls, also dipped in the remaining espresso. Top the cocomisu with the rest of the coconut mixture. Keep a few cookies aside for garnish.
Refrigerate the cocomisu for at least two hours to allow it to set completely. Remove from the refrigerator 15 minutes before serving. Grate the dark chocolate over the cocomisu. Garnish with the desiccated coconut and some additional coco crispy rolls choco.
