To prepare a savory and refined dessert, I suggest this delicious recipe with thin layers and a coconut cream, followed by an egg and mascarpone cream. It is a perfect dessert for special occasions, but can also be enjoyed on regular days.
We start with the preparation of the layers. Mix all the ingredients in a large bowl, using a mixer or a spatula, until you obtain a homogeneous dough. This step is crucial, as good homogenization will ensure uniform and tender layers. Once the dough is ready, divide it into two equal parts. Using a rolling pin, roll out each part on a sheet of baking paper, being careful to shape them to fit the dimensions of the tray you will bake in. Transfer the first layer, along with the baking paper, into the prepared tray, and then you can proceed to prepare the coconut cream.
For the coconut cream, start by beating the egg whites with a pinch of salt until they become a stiff and glossy foam. Then, gradually add the sugar, continuing to mix, alternating with the lemon juice, which will give a fresh taste and help stabilize the foam. Once the sugar has completely dissolved, gently fold in the coconut, mixing with a spatula, from bottom to top, to avoid losing air from the egg whites. Pour this cream over the first layer in the tray and level it evenly.
Cover with the second layer, which you will carefully invert using the baking paper. This will form a crispy top layer. Preheat the oven to 180 degrees Celsius and bake the dessert for about 20 minutes, at a moderate to low heat. Check if the layers are baked and the coconut cream is firm. After baking, remove the dessert from the tray and let it cool on a rack.
Meanwhile, we move on to the egg cream. Beat the egg yolks with the granulated and vanilla sugar until the sugar melts and the mixture becomes creamy. Add the pudding powder and, gradually, the cold milk. Then, heat the mixture over low heat, stirring constantly, until the cream thickens. Cover the dish with plastic wrap and let it cool completely.
For the mascarpone cream, beat the butter with the sugar and mascarpone until you achieve a smooth and firm texture. Gently fold in the cooled egg cream, mixing carefully until homogeneous. This cream will add a rich and creamy layer on top of the dessert.
Pour the mascarpone cream over the cooled base, leveling it evenly. Sprinkle grated chocolate on top for an extra touch of flavor and aesthetics. Chill the dessert for at least 4 hours, or better yet, overnight, so that the layers soften and the flavors blend harmoniously.
When ready, portion the dessert and serve it cold, enjoying every savory bite! This dessert is not only a treat for the taste buds but also a true visual feast.
We start with the preparation of the layers. Mix all the ingredients in a large bowl, using a mixer or a spatula, until you obtain a homogeneous dough. This step is crucial, as good homogenization will ensure uniform and tender layers. Once the dough is ready, divide it into two equal parts. Using a rolling pin, roll out each part on a sheet of baking paper, being careful to shape them to fit the dimensions of the tray you will bake in. Transfer the first layer, along with the baking paper, into the prepared tray, and then you can proceed to prepare the coconut cream.
For the coconut cream, start by beating the egg whites with a pinch of salt until they become a stiff and glossy foam. Then, gradually add the sugar, continuing to mix, alternating with the lemon juice, which will give a fresh taste and help stabilize the foam. Once the sugar has completely dissolved, gently fold in the coconut, mixing with a spatula, from bottom to top, to avoid losing air from the egg whites. Pour this cream over the first layer in the tray and level it evenly.
Cover with the second layer, which you will carefully invert using the baking paper. This will form a crispy top layer. Preheat the oven to 180 degrees Celsius and bake the dessert for about 20 minutes, at a moderate to low heat. Check if the layers are baked and the coconut cream is firm. After baking, remove the dessert from the tray and let it cool on a rack.
Meanwhile, we move on to the egg cream. Beat the egg yolks with the granulated and vanilla sugar until the sugar melts and the mixture becomes creamy. Add the pudding powder and, gradually, the cold milk. Then, heat the mixture over low heat, stirring constantly, until the cream thickens. Cover the dish with plastic wrap and let it cool completely.
For the mascarpone cream, beat the butter with the sugar and mascarpone until you achieve a smooth and firm texture. Gently fold in the cooled egg cream, mixing carefully until homogeneous. This cream will add a rich and creamy layer on top of the dessert.
Pour the mascarpone cream over the cooled base, leveling it evenly. Sprinkle grated chocolate on top for an extra touch of flavor and aesthetics. Chill the dessert for at least 4 hours, or better yet, overnight, so that the layers soften and the flavors blend harmoniously.
When ready, portion the dessert and serve it cold, enjoying every savory bite! This dessert is not only a treat for the taste buds but also a true visual feast.
Ingredients
For the sheets: -300 g flour -200 g butter -150 g sugar -1 egg -2 tablespoons cocoa -1 sachet of baking powder -1- 2 sachets vanilla sugar -1 pinch of salt For the coconut cream: -6 egg whites -250 g sugar - 250 g coconut -1- 2 sachets vanilla sugar - juice of ½ lemon For the egg cream: -3 egg yolks -100 g toasted sugar -1 vanilla pudding -1- 2 sachets vanilla sugar -500 ml cold milk -grated lemon zest, optional For the mascarpone cream: -250 g mascarpone or Quark -100 g butter -100 g powdered sugar -1- 2 sachets vanilla sugar For the garnish: -grated chocolate