Recipe Coconut roll of of 01-01-2020
The coconut roll it is an amazing dessert. Sweet, but not cloying, and above all super cuddly, absolutely perfect for lovers of this ingredient, as it is practically a riot of coconut. Being white and given the period I obviously decorated it with Christmas sugars to propose it on the festive table, but of course you can decorate it as you like and adapt it to any occasion;)
I liked this dessert so much and I find it so spectacular, despite its simplicity, that I thought I'd propose it as the first recipe of 2020 to wish you a very sweet start to the new year!
How to make the coconut roll
First, whip the egg whites until stiff peaks and set them aside.
In another bowl, whip the egg yolks with the sugar, then add the two flours first and finally the egg whites, stirring gently from the bottom up to avoid disassembling them.
Pour the mixture into the oven tray lined with parchment paper and level the surface well, then cook for about 20 minutes at 180 ° C in a preheated convection oven.
At the end of cooking, turn over on a second sheet of parchment paper (I used a silicone mat), gently remove the sheet used in cooking and roll the biscuit dough with the new sheet.
If necessary, wrap everything with cling film to keep the shape, then let it cool down well, rolled up.
Meanwhile, prepare the filling: melt the chocolate (in the microwave or in a bain-marie) and, separately, whip the cream.
Add the butter and rum to the melted and still hot chocolate, and stir until the butter is well melted.
Stir in the coconut flour and, when the mixture has cooled down, also the cream, stirring slowly from the bottom up to keep it from disassembling.
Take back the biscuit dough, now at least warm, if not cold, and open it gently.
Fill with the coconut cream, then roll the cookie dough around the filling again.
Now cover with whipped cream and decorate as desired with coconut flour and sugars.
The coconut roll is ready: keep it in the fridge until ready to serve.