Ingredients
36 cocoa biscuits
500 ml whipping cream 30%
250 g of mascarpone cheese
100 g of white chocolate
1 heaping tablespoon of powdered sugar
1 jar of currant jam
100 g coconut flakes
Preparation
1. Grate the chocolate using a small grater.
2. Whip the well-cooled whipping cream with powdered sugar until stiff.
3. Then gradually add the mascarpone. At the end of whipping, add the grated chocolate.
4. Line a 20×20 form with baking paper.
5. Place a layer of biscuits on the bottom and spread 1/3 of the currant jam. Spread 1/3 of the prepared mixture onto the jam.
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