Chill a mixing bowl and whisk. Pour 500ml heavy cream into the bowl and whip until stiff peaks form (3-5 minutes). Fold in 250g mascarpone, 20g vanilla sugar, and cream stabilizer.

In a shallow dish, pour 200ml coconut milk. Quickly dip each ladyfinger for 1-2 seconds and layer them evenly at the bottom of your dessert dish.

Spread half of the cream mixture evenly over the ladyfingers to create a creamy layer.

Add another layer of soaked ladyfingers on top, then spread the remaining cream mixture smoothly across the surface.

Sprinkle coconut flakes on top and arrange Raffaello chocolates. Cover and chill for at least 4 hours or overnight.

Slice the chilled dessert and serve, adding more coconut flakes if desired.