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Raffaello with butter cookie


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Ingredients needed for the cream:

5 listica gelatine (8 g)

200 g white chocolate (Lindt)

100 ml whipped cream 35% mm

70ml milk

400 grams of mascarpone

1 teaspoon vanilla extract

300 ml of cream 35% mm (mix)

20g caster sugar

50g coconut

Toiletry accessories:

250 g of butter cakes

Peut être une image de chiffon cake et texte

Preparation of the cream:

Soak the gelatin in cold water and let stand for at least 10 minutes.

Melt the white chocolate with steam.

Mix 100 ml of whipped cream with 70 ml of milk.

Heat it, but don’t let it boil.

Pour over melted chocolate and stir to combine with chocolate.

Drain the gelatin and dissolve it at low temperature.

Add to mixture with white chocolate and stir to combine with cream.

Add the vanilla extract and mix

Lightly mix the mascarpone at room temperature in a separate bowl.

Add the already cooled white chocolate cream to the mascarpone and mix gently.

Combine 300ml 35% whipped cream with powdered sugar and mix until fluffy.

Your cream should not be hard, just a little frothy.

Add to the white chocolate and mascarpone cream.

Stir gently to combine with the cream.

At the end, add the coconut and stir.

Cover the mold with transparent aluminum foil.

Place some of the cream on the butter biscuit.

Then comes the cream and again the butter biscuit and so on.

Put the cake in the fridge and leave it overnight.

When the cream has set, carefully remove the cake from the mold. Decorate as desired.



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