Grand dessert with 3 variations

Name: grand dessert with 3 variations
Cook time: 30 min
Total time: 130 min
Yield: 8
Ingredients: 500 ml fresh cream cup of 250 ml; 12 passion fruit; 8 foam wreaths; 100 g chocolate extra pure orange (tablet); 8 paste frozen filo pastry; 1 medium sized egg; 8 el ground coconut; 10 el powdered sugar; 4 el tap water; 2 lime; 250 g mascarpone tray

Combination of chocolate orange cream, passion fruit cakes and coconut biscuits.

Ingredients

Kitchen Stuff

8 cake mold
8 shot glass
1 baking paper

Directions

Beat 3/5 of the whipped cream lightly. Using a small spoon, spoon the flesh out of 2/3 of the passion fruit.
Break the foam beads into coarse crumbs and fold them, along with the passion fruit pulp, airy through the whipped cream.
Spoon the mixture into the openings of the cake molds or into small containers. Leave to set in the freezer for about 1 1/2 hours.
Melt the chocolate in a pan that hangs hot water in a slightly larger pan (au bain-marie). Allow to cool.
Beat the rest of the whipped cream and fold in the cooled chocolate.
Spread over the shot glasses and leave to set in the refrigerator for about 1 hour.
Preheat the oven to 180 ° C.
Cut the sheets of defrosted filo pastry on the fold lines and then cut the strips in half so that you get 6 equal rectangles.
Brush them with a tassel with beaten egg and place a rectangle on top. Press well.
Brush again with egg and cut them diagonally in half. Finally, sprinkle half of the coconut over.
Place them on a baking sheet covered with baking paper and bake in the middle of the oven in 8-10 minutes.
Allow the cookies to cool and sprinkle thinly with 1/5 of the icing sugar.
You need 3 biscuits p.p., so you will keep a few. The cookies break quickly, so it is useful to have some spare.
Put the remaining coconut in a bowl, pour the (hot) water and let it take a while. Grate the green skin of the cleanly scented limes and squeeze them out.
Mix the grater, the juice, the coconut and the rest of the icing sugar through the mascarpone.
Sprinkle the large plates with powdered sugar. Put a cookie on each plate.
Cover each cookie with a scoop of mascarpone mixture, cover with the second cookie, scoop some mascarpone again and put the last biscuit on it.
Remove the passion fruit ice cream from the freezer just before serving. Push the ice from the molds and place on the plates.
Spoon the pulp of the remaining passion fruit. Finally, put a shot glass of chocolate-orange cream on each plate.