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Pavé with coconut, raspberries and cocoa

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Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 500
caster sugar g 100
CACAO IN POLVERE g 70-80
egg yolks g 150

Preparation

Beat all the ingredients together in a mixer equipped with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Line a baking tin with borders with cocoa short pastry of 3 mm height, partially bake in oven at 200°C for 6-7 minutes. After cooling, spread a layer (half centimeter) of raspberry extra jam and place in freezer for at least one hour. Prepare the basic coconut mixture.

Ingredients

GRANCOCCO g 1.500
egg whites or water g 750

Preparation

Beat all the ingredients together in a mixer equipped with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Line a baking tin with borders with cocoa short pastry of 3 mm height, partially bake in oven at 200°C for 6-7 minutes. After cooling, spread a layer (half centimeter) of raspberry extra jam and place in freezer for at least one hour. Prepare the basic coconut mixture.

Ingredients

CONFETTURA EXTRA LAMPONI To Taste

Ingredients

BIANCANEVE PLUS To Taste

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