John Myers
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Chocolate – Coconut Roll
The perfect chocolate – coconut roll recipe with a picture and simple step-by-step instructions.
For the biscuit
- 4 Protein
- 1 pinch Salt
- 100 g Sugar
- 4 Egg yolk
- 100 g Flour
- 1 El. Vanilla sugar
- 1 El. Baked cocoa, heavily de-oiled
For the filling
- 0,5 Can Coconut cream
- 200 Ml. Cream
- 250 Size Quark, 20%
- 2 El San Apart, 3 el. Dark chocolate shavings
For decoration
- Powdered sugar
biscuit
- Beat the egg whites with a pinch of salt until stiff. Sprinkle in the sugar and gradually stir in the egg yolks. Mix the flour with the vanilla sugar and fold in.
- Line a baking sheet with baking paper and spread the biscuit on it. Preheat the oven to 200 degrees, fan-assisted, and bake the biscuit for ten minutes. Then cover with a kitchen towel and let cool.
filling
- Whip the cream until stiff and add the San Apart. Stir the quark until creamy and then mix with the cream with the coconut cream.
- Spread the filling on the cooled biscuit and roll it up carefully. Chill for at least two hours. Then dust with powdered sugar.
Info about the recipe
- The coconut cream is not the same as coconut milk. it is sweetened and a little firmer than coconut milk. If you like, you can also use the whole coconut cream, but I found it very sweet, although I can tolerate sweet. I bought it from Kaufland.
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