Hands up who would immediately like a slice of coconut roll stuffed with Ciocokrem. Well, in fact, how to blame you … it's too good! Perfect for a party, ideal for a snack, fantastic to take to the table after a dinner with friends, there's never even a slice left! Thanks to the first-rate and organic ingredients we used here, the dessert came perfectly, light and soft, the roll received the cream perfectly. One slice is not enough mica, you are warned!

To prepare the coconut roll stuffed with Ciocokrem, first prepare the chocolate biscuit: in a bowl, beat 3 egg whites with a pinch of salt and set aside for a moment. Put together in another container, 3 egg yolks with 140 g of icing sugar and 20 ml of water and work with electric whisk. Add to the mixture 80 g of sifted flour together with Alce Nero cocoa powder and a teaspoon of yeast and mix well. Stir in the whipped egg whites to the mixture just prepared, stirring from bottom to top, so as to create a single soft mixture.

Line a 30×40 baking pan with parchment paper. Pour the freshly prepared mixture into it, leveling it as much as possible. Cook the chocolate biscuit in a preheated static oven at 180 ° C for about 8 minutes. After the time required for cooking, let it cool.

Prepare the white biscuit identical to the chocolate biscuit, using the remaining ingredients, except cocoa.

Pour the second mixture on the first and bake for about 10 minutes. After the indicated time, let it all cool completely.

Once the biscuit has cooled, place it on a sheet of transparent film. Sprinkle the biscuit with CiocoKrem and 20 g of coconut turnip and roll it up.

Tighten the roll well and put it to rest in the refrigerator for at least 1 hour. Remove the film and decorate with the remaining coconut.