Ingredients
FOR THE BASE
COCOA BISCUITS
300 gr
LATTE
100 ml
MELTED BUTTER
40 gr
COCOA POWDER
15 gr
SUGAR
1 tablespoon
FOR THE STUFFING
MASCARPONE
200 gr
GREEK YOGURT
100 gr
COCONUT GRAIN
20 gr
POWDERED SUGAR
1 tablespoon
FOR FILLING
HAZELNUT CREAM
q.b.
TO DECORATE
HAZELNUT CREAM
q.b.
COCONUT GRAIN
q.b.
How to prepare the coconut and chocolate roll
Step 1 Crumble biscuits in food processor. Transfer them to a bowl1.
Step 2 Add the melted butter, cocoa powder, sugar, milk and mix. Then knead with your hands to obtain the shortcrust pastry and place it in the fridge for 30 minutes2.
Step 3 In another bowl mix the mascarpone with the Greek yogurt, the icing sugar and the coconut grain for the filling3.
Step 4 Roll out the shortcrust pastry into a rectangle using a rolling pin4.
Step 5 Spread the hazelnut cream and filling on the base5.
Step 6 Roll everything up using the film6and put in the fridge for 5 hours.
Step 7 Decorate the surface7with hazelnut cream and distribute the chopped hazelnuts on the roll.
Step 8 The no-cook coconut and chocolate roll is ready to be cut into slices and served8.
Advice
If you don’t have Nutella available, try preparing a delicious homemade hazelnut cream .
storage
The no-cook chocolate roll must be stored in the refrigerator , wrapped in cling film or in an airtight container, for 3-4 days .
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