Hazelnut cream and coconut roll


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


  1. Add the cookies to the food processor and mix. Transfer them to the bowl.
  2. 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.
  3. In a bowl, add the mascarpone, Greek yogurt, powdered sugar and shredded coconut and mix until well blended.
  4. After 30 minutes, take the dough out of the fridge and place it bottom and top on a sheet of cling film.
  5. Roll out the dough to a uniform thickness of a few millimeters. Remove the cling film on top.
  6. Spread the hazelnut cream and then the prepared coconut cream on top and level well.
  7. 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.
  8. Once the time has elapsed, take out of the fridge and decorate the roll with the hazelnut cream and coconut grated.