Lemon Coconut Philadelphia Cake

Ingredients for 1 servings:

• 150 g butter, melted
• 200 g ladyfingers
• 40 g coconut flakes
• 16 scoops of confectionery (Raffaello)
• 1 bag of jelly, lemon
• 300 ml water
• 300 g cream cheese
• 250 g mascarpone
• 1 bag of lemon zest
• 100 g sugar
• 400 ml cream
• 2 bags of cream stiffener
• 2 bags of vanilla sugar
• 16 scoops of confectionery (Raffaello)
• 50 g coconut flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

without baking

Base: Melt the butter, chop the sponge fingers in a food processor, and mix with the coconut flakes. Stir this mixture into the butter. Then pour into a springform pan lined with baking paper and press down firmly. Filling: Blend the 16 Raffaello in a mixer and spread over the dough, ideally in a thin layer using a fork. Then chill. Cream: Mix the sugar and jelly and let it swell in a saucepan with water for about 10 minutes. Heat, stirring constantly; do not boil. Once everything has dissolved, set aside and cool. Whip the cream, cream stabilizer, and vanilla sugar. Then mix together the remaining ingredients and slowly allow the lemon jelly to absorb the mixture. Finally, stir in the cream. Spread this mixture over the base and chill, ideally overnight. The next day, decorate the cake with coconut flakes and Raffaello.