Coconut biscuit squares with vanilla cream wafer rolls

Name: Coconut biscuit squares with vanilla cream wafer rolls
Ingredients: 850 g biscuits; 200 g chopped walnuts; 200 g butter; 100 g milk chocolate; 100 g dark chocolate; 100 g cocoa wafers; 2 tablespoons icing sugar; 300 ml milk; 3 tablespoons cocoa; 200 g vanilla cream wafer rolls; 200 g white chocolate; 100 ml milk; 50 g butter; 100 g desiccated coconut; 10 g dark chocolate

Dessert - Coconut biscuit squares with vanilla cream wafer rolls by Timea A. - Recipia

Coconut biscuit squares with vanilla cream wafer rolls are served cold, usually at Easter. Layers of biscuits with walnuts and wafers hide the vanilla cream rolls, with a white topping that sets in the fridge; I cut it into small pieces and put it on a platter only when it’s time to serve. Preparation: 30 minutes. Cooking: 10 minutes. Resting: 3 hours and 15 minutes. Total time: 3 hours and 55 minutes. Servings: 20. Approximately 510 kcal and 7 g protein per serving.

Ingredients

For the biscuit base

850 g biscuits
200 g chopped walnuts
200 g butter
100 g milk chocolate
100 g dark chocolate
100 g cocoa wafers
2 tablespoons icing sugar
300 ml milk
3 tablespoons cocoa
200 g vanilla cream wafer rolls

For the cream

200 g white chocolate
100 ml milk
50 g butter
100 g desiccated coconut

To finish

10 g dark chocolate

Preparation

1. Melt the milk chocolate and dark chocolate with 200 g of butter and 300 ml of milk over low heat for 5 minutes, stirring until smooth. 2. Leave the mixture to cool for 15 minutes. 3. Finely grind 100 g of the biscuits and set them aside. Crush the remaining biscuits and the walnuts, then mix them with the icing sugar and cocoa. Stir in the melted chocolate and crushed wafers. Gradually add another 100 g of biscuits, until you have a dense but pliable mixture. 4. Sprinkle half of the ground biscuits over the bottom of the tin. Spread half of the mixture on top, arrange the vanilla cream wafer rolls, then add the rest of the mixture a little at a time, without moving the rolls. Sprinkle over the remaining ground biscuits and press gently. 5. Melt the white chocolate with 100 ml of milk and 50 g of butter over low heat for 5 minutes. Stir in the coconut and spread the cream over the cake. 6. Grate 10 g of dark chocolate over the top. Refrigerate the cake for at least 3 hours, then cut it into squares.

Notes

Plain biscuits with no filling make the mixture easier to portion; if they’re very fine, add them in small batches. For the topping, grind the biscuits separately, and leave the walnuts roughly chopped rather than turning them into a paste. I make it a day ahead of Easter; it keeps covered in the fridge for up to 3 days. I serve it with black tea. You can use 200 g of chopped hazelnuts instead of the walnuts; the dessert contains gluten, nuts and dairy.