Raffaello cake with passion fruit jelly
A quick and incredibly delicious Raffaello cake! Passion fruit jelly complements this dessert perfectly, giving it a unique, exotic touch. Thank you for the recipe. Eat.deliciously.
Number of servings
12
Preparation time
30 min
Print recipe
INGREDIENTS
Jelly:
- 2 packages QF Quality Food passion fruit pulp
- 15 g gelatin
Mass:
- 300 ml Light coconut milk 11% Kara
- 500 g of cottage cheese from a bucket
- 250 g of mascarpone
- 150 g white chocolate
- 100 g wiorkow kokosowych
Icing:
- 50 g white chocolate
- 30 ml of cream 30%
Accessories:
- 150 g of biscuits
- Almond flakes
A METHOD OF PREPARING
- Strain the passion fruit pulp through a sieve to remove the seeds (you can skip this step). Then add the gelatin, mix thoroughly, and allow to swell. Then, melt the mixture in a double boiler or microwave. Let it set until it begins to slightly harden.
- Toast the coconut flakes in a dry pan until golden brown. Melt the chocolate in a double boiler or microwave.
- In a bowl, combine cottage cheese, mascarpone, coconut milk, chocolate and shavings.
- Line a baking pan (20 x 20 cm) with baking paper. Place a layer of biscuits on the bottom. Then spread 1/4 of the filling. Then spread half of the thickening passion fruit and another 1/4 of the filling.
- Add another layer of biscuits and repeat the ingredients as in the previous step. The biscuits should be on top.
- Next, prepare the icing. Melt the chocolate and cream in a double boiler or microwave. Pour it over the cake.
- Garnish with almonds and chill in the fridge for a few hours.
