Serves 1
Directions
- 1Combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar in a deep bowl and mix for 30 seconds.
- 2Gradually add whipping cream until the cream stiffens.
- 3Add grated coconut and mix for an additional 10-15 seconds until well combined, then cover the mixture and refrigerate.
- 4Combine Maria biscuits, mascarpone, milk, and cocoa powder in a food processor and grind until fine.
- 5Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon.
- 6Spoon two-thirds of the filling over the cookie dough and spread it evenly.
- 7Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath and roll it out to fit the size of your baking pan.
- 8Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling and remove the parchment paper.
- 9Spread the remaining filling evenly over the cookie dough.
- 10Heat the unwhipped cream for the white chocolate ganache until almost boiling.
- 11Add the white chocolate pieces and let it sit for 1 minute, then mix until smooth and let it cool slightly.
- 12Heat the unwhipped cream for the chocolate ganache until almost boiling.
- 13Add the dark chocolate pieces and let it sit for 1 minute, then mix until smooth and transfer the dark chocolate ganache to a piping bag.
- 14Spread the white chocolate ganache evenly over the filling.
- 15Pipe some dark chocolate on top and create a marbled effect using a toothpick.
- 16Cover the coconut pastries and refrigerate to set, preferably overnight.
- 17Cut the chocolate coconut pastries into equal pieces with a sharp knife.
- 18Garnish with raspberries and fresh mint leaves if desired.
Ingredients
- 250 g mascarpone
- 8 g whipping cream stabilizer
- 1 sachet whipping cream stabilizer
- 30 g granulated sugar
- 8 g vanilla sugar
- 1 sachet vanilla sugar
- 250 ml whipping cream
- 30 g grated coconut
- 400 g Maria biscuits
- 250 g mascarpone
- 100 ml milk
- 15 g cocoa powder
- 140 g white chocolate
- 75 ml whipping cream
- 25 ml whipping cream
- 25 g dark chocolate
- raspberries
- mint leaves
Equipment
deep bowlfood processorbaking panparchment paperrolling pinspatulasaucepanpiping bagtoothpicksharp knife
Tips
- Refrigerate the coconut pastries to set, preferably overnight.
- Garnish with raspberries and fresh mint leaves if desired.
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