John Myers
Ingredients for 1 servings:
- 1 sachet of jelly raspberry flavor, for 500 ml for cooking
- 250 ml Fanta
- 200 g double cream cheese
- 70 g sugar
- 1 packet of vanilla sugar
- 2 tbsp lemon juice
- 100 g ladyfingers
- 300 g confectionery (Raffaello), approx. 30 pieces
- 50 ml coconut liqueur
- 300 ml whipped cream
- 40 g currant jelly
- 20 g desiccated coconut
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
no baking, tastes like the Caribbean
Mix the jelly powder with the Fanta. Let it set for 5-10 minutes. Mix the cream cheese with 20g of sugar, vanilla sugar, and lemon juice until smooth. Add the remaining sugar to the jelly and heat gently, stirring constantly. Do not boil, until the sugar has dissolved. Let it cool. Chop the sponge cakes and 250g of coconut balls, knead with the liqueur. Pour the coconut mixture into a 26cm springform pan and press into the base. Chill. Stir the jelly into the cream cheese mixture. Whip the cream until stiff and fold in. Pour the mixture into the springform pan ring and spread in a wave-like pattern. Chill the cake for at least 2 hours. Remove the cake from the cake frame, halve the remaining coconut balls, and arrange them on top. Fill a piping bag with the jelly and decorate the cake with it, then sprinkle with desiccated coconut.
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