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https://www.raiplay.it/programmi/esem... - Daniele prepares a dessert with a typically summery and joyful ingredient: coconut. First prepare the biscuit by whipping the eggs with the sugar, melted butter, starch, vanilla and sifted cocoa, mixing from the bottom up. When the mixture is smooth, pour it into a pan and bake for 15 minutes at 190°. In the meantime, break the coconut, set aside the milk and then chop the pulp. Mix the coconut pulp with the mascarpone, sugar, Italian meringue and semi-whipped cream. In a saucepan, heat the coconut milk with rum and sugar. After transferring the biscuit to a ring mold, Daniele pours half of the mascarpone cream on top, a little hazelnut cream and covers with the rest of the cream. Close the cake with another biscuit disk and then let it cool in the freezer for 3 hours. Once the time has passed, decorate the cake with melted dark chocolate and coconut crumbs. Ingredients for the biscuit: 150 g of sugar 5 eggs 30 g of butter 100 g of starch 20 g of cocoa powder 1 vanilla pod For the filling: 250 g of grated coconut 150 g of mascarpone 300 g of Italian meringue 250 g of semi-whipped cream ½ glass of rum 100 g of sugar To complete: 100 g of hazelnut spread 150 g of dark chocolate whipped cream Cooking: 190° for 15 minutes