Raspberry and Coconut Roll

The raspberry and coconut roll is a delicious and refreshing dessert that combines the sweetness of coconut with the tartness of raspberries. Here is the recipe for you.

Ingredients

• 3 eggs
• 100 g of sugar
• 100 g of flour
• 1 pinch of salt
• 100 g of grated coconut
• 100 ml of whipping cream
• 250 g of fresh raspberries
• Icing sugar (for dusting)
• Butter or parchment paper to line the baking tray

For the coconut cream:

• 200 ml of whipping cream
• 2 tablespoons of icing sugar
• 2 tablespoons of grated coconut

Preparation

1. Preheat the oven to 180 °C.
2. Line a baking tray with parchment paper or buttered and floured.
3. Whisk the eggs with the sugar until you get a light and fluffy mixture.
4. Add the sifted flour and a pinch of salt, gently folding it in from the bottom up to avoid deflating the mixture.
5. Spread the batter into the prepared tray and bake in the oven for about 10 minutes or until golden.
6. In the meantime, prepare the coconut cream by whipping the cream with the icing sugar and, once whipped, gently fold in the grated coconut.
7. Once the sponge cake base is ready and still warm, turn it out onto a damp cloth and gently roll it up together with the cloth. Leave to cool completely.
8. Gently unroll the base, spread the coconut cream over it, and scatter the fresh raspberries.
9. Roll the base up again with the filling inside, this time without the cloth.
10. Place the roll in the refrigerator for at least one hour before serving.
11. Before serving, dust with icing sugar and, if desired, garnish with more fresh raspberries.

You can enjoy this delicious balance of flavors between the exotic coconut and the tangy raspberries in a dessert that will surely be appreciated!

Curiosity

Coconut is widely used in tropical desserts and is becoming increasingly popular in Italy, especially since its versatility and unique flavor contribution to desserts were discovered.