Coconut cake and nutella
Instructions
Mix 200 g of grated coconut with the egg yolks, round mould lined with ladyfingers and cover with a layer of coconut mixture.
Cover with a second layer of ladyfingers, then with Nutella made previously soften in a Bain-Marie.
Continue to alternate coconut, sponge fingers and Nutella until exhaustion ingredients, ending with ladyfingers.
Let stand in a cool place for at least 10 hours, then put the dessert: when serving sprinkle the Chocolate melted and sprinkle with the remaining grated coconut.
Ingredients and dosing for 6 persons
- 250 g of biscuits savoiardi
- 6 egg yolks
- 230 g of grated coconut
- 200 g of nutella
- For garnishing:
- 100 g of nutella