120 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Elaboration
  • Line a stainless steel pastry ring with acetate paper.
  • Place inside a ring of sponge cake cut with a cookie cutter the same size as the ring.
  • Soak with the coconut .
  • Cover with a little coconut cream and place another sponge cake ring on top.
  • Soak it again with the coconut  and cover with another layer of pastry cream.
  • Place a last ring of sponge on top and soak it again.
  • Decorate the top with Italian meringue.
  • Keep in the fridge for a couple of hours and serve at room temperature.
Nutritional information (1 portion)
Fiber 4.41 g
Saturates 29.99 g
Monounsaturated fatty acids 5.28 g
Polyunsaturated fatty acids 2.1 g
Cholesterol 351.32 mg
Calcium 78.44 mg
Iron 4.85 mg
Zinc 2.47 mg
Vitamin A 208.9 ug
Vitamin C 4.48 g
Folic acid 78.61 ug
Salt (Sodium) 217.4 mg
Sugars 93.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.