Raffaello Eton Mess (or roll from a bowl)

The intention was to bake meringue rolls, but I forgot about it a bit so it dried up. So I put everything in a bowl and got a whole new dessert. For all those who unintentionally (or intentionally: D) ruin the meringue bark ...

Preparation steps

Separate the egg whites from the yolks and beat them in the snow with a little salt. Gradually add sugar and mix for 10-15 minutes to melt the sugar finely. add vinegar and thickener, mix for just a few more seconds to combine and shake the mixture on a little oiled baking paper. Sprinkle with coconut. Bake at 170st for about 20 minutes to half an hour until the crust takes on color. Allow to cool completely.
While the crust is baking, steam the egg yolks for about 15 minutes with three tablespoons of powdered sugar. Cool down. Mix the mascarpone with Lino lado and add the egg yolk mixture, mix everything together.
Arrange half of the crust in a bowl, by breaking it into pieces, then spread a little cream over it, sprinkle with fried coconut and then again the crust, cream and finally one whipped cream from the bag. Sprinkle with coconut or, if desired, roasted hazelnuts, croquettes, etc.

Serving

Remove well chilled with a spoon and serve in bowls. Note: fry the coconut dry in a pan for better taste until it gets a little color. You can instead of Lino lade coconut, put plain white, but add a little more coconut. Also, you don't have to put everything in one big bowl, you can line it up in some fine glasses so that it is like dessert in glasses.

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Rosa Cooking