Raffaello cake with passion fruit jelly Eat Deliciously

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

1. 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.
2. Toast the coconut flakes in a dry pan until golden brown. Melt the chocolate in a double boiler or microwave.
3. In a bowl, combine cottage cheese, mascarpone, coconut milk, chocolate and shavings.
4. 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.
5. Add another layer of biscuits and repeat the ingredients as in the previous step. The biscuits should be on top.
6. Next, prepare the icing. Melt the chocolate and cream in a double boiler or microwave. Pour it over the cake.
7. Garnish with almonds and chill in the fridge for a few hours.