Exotic Tiramisù

For about 10 servings (or if you're 5,  you can have two... sooooo good)
- 1 small Victoria pineapple
- 1 banana
- 1 mango, not too big and a bit ripe
- more or less 300g raspberries (can be frozen)
- 20g sugar (optionnal)
- around 20 mini-ladyfingers or a dozen normal-sized
- 25cl (1 cup) exotic fruits juice
- a handful of sliced almonds

For the crème :
- 3 egg yolks
- 50g sugar
- 180g mascarpone
- 50g good coconut milk
- 50g coconut powder
- 15cl heavy (whipping) cream

 Beat egg yolks with sugar until it is smooth and frothy and white.
Mix mascarpone with coconut milk, add to the egg yolks mixture and combine. Add coconut powder.
Whip the chilled cream until stiff peaks form, then incorporate delicately to the mascarpone-coconut crème.
Peel fruits and dice them in little cubes. Mash raspberries, and filter through a fine shieve to take off the seeds. Add sugar if necessary.
In your glasses, cocktail glasses are nice, pour a tablespoon of raspberry coulis. Add a thin layer of crème, then a layer of ladyfingers coated with fruit juice : cut the big ones in 3, the mini-sized ones in half and put 3 halves for each layer so that it is even in the glasses (or do as you wish but make it look nice).
Then make a layer of diced fruits, and cover with a last layer of crème (not too thick, don't try to finish the crème at all costs, if there's some left do something else with it : it should be harmonious).
Grill the sliced almonds in a pan for a few minutes, then sprinkle some over the tiramisù.
Let it set in the fridge for a couple of hours and enjoy !