INGREDIENTS
For the base:
300g biscuits
40 g (1/4 cup) butter (melted)
15 g (2 tbsp.) cocoa powder
12 g (1 tbsp.) sugar
100 ml (1/2 cup) milk
For the filling:
200g (1 cup) mascarpone
100g (1/4 cup) Greek yogurt
7g (1 tbsp) caster sugar
20g (1/4 cup) grated coconut
For the stuffing:
hazelnut cream
To decorate :
hazelnut cream
grated coconut
METHOD :
- Add the cookies to the food processor and mix. Transfer them to the bowl.
- In a bowl with biscuits, add butter (melted), cocoa powder, sugar and milk and mix to obtain a firm and homogeneous dough. Wrap in cling film and transfer to the refrigerator for at least 30 minutes.
- In a bowl, add the mascarpone, Greek yogurt, powdered sugar and shredded coconut and mix until well blended.
- After 30 minutes, take the dough out of the fridge and place it bottom and top on a sheet of cling film.
- Roll out the dough to a uniform thickness of a few millimeters. Remove the cling film on top.
- Spread the hazelnut cream and then the prepared coconut cream on top and level well.
- Roll it up with a portion of the cling film left underneath. Wrap it in cling film and transfer it to the refrigerator for at least 5 hours.
- Once the time has elapsed, take out of the fridge and decorate the roll with the hazelnut cream and coconut grated.