Cookie Roll Night and Day
Cookie Roll "Night and Day" - a quick and simple dessert
If you are looking for a delicious dessert that impresses without requiring advanced baking skills, the "Night and Day" cookie roll is the perfect choice. This simple recipe combines the intense flavors of chocolate with the fine texture of coconut, creating a contrast of colors and tastes that will delight any sweet lover.
Preparation time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 8-10 servings
Necessary ingredients:
- 250 g cookies (preferably digestive cookies or cocoa cookies)
- 100 g butter (at room temperature)
- 200 g chocolate cream (you can use Nutella or an artisanal chocolate cream)
- 100 g grated coconut (plus extra for decoration)
- 2 tablespoons of milk (optional, for a creamier texture)
- 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract)
Preparation instructions:
1. Preparing the cookies: Start by crushing the cookies. You can use a food processor for a fine texture, or you can put them in a bag and crush them with a rolling pin. Ideally, you should obtain a homogeneous mix without large pieces.
2. Mixing the ingredients: In a large bowl, combine the crushed cookies with the soft butter, chocolate cream, grated coconut, vanilla sugar, and, if desired, the two tablespoons of milk. Mix well with a spatula or your hands until all ingredients are perfectly integrated. If the mixture is too dry, add a little milk, but be careful not to make it too liquid.
3. Shaping the roll: On a piece of plastic wrap, place the obtained mixture and shape it into a roll. Use the wrap to compact the mixture, rolling it tightly to form a cylinder. Make sure it is well pressed so that it does not fall apart when cut.
4. Chilling: Wrap the roll in plastic wrap and place it in the refrigerator for at least 2 hours. This step is essential to allow the roll to harden and maintain its shape.
5. Serving: After the roll has hardened, take it out of the refrigerator and unwrap it. Use a sharp knife to cut it into slices about 1-2 cm thick. You can roll each slice in grated coconut for a more attractive look and added texture.
Practical tips:
- You can also add some chopped nuts or raisins to the mixture for extra flavor and a crunchy texture.
- Replace the chocolate cream with a caramel or vanilla cream to experiment with different flavors.
- If you want to give your roll a festive look, you can decorate it with melted chocolate or sugar glaze.
- Along with the roll, you can serve a scoop of vanilla ice cream for a delicious contrast.
The "Night and Day" cookie roll is a quick and versatile dessert, perfect for any occasion. With each slice, you will bring a smile to the faces of your loved ones and add a touch of sweetness to your moments together. Enjoy!
The crushed biscuits are mixed with melted butter, chocolate cream, rum essence, and finely chopped walnuts until a homogeneous mixture is formed. The milk is heated well together with the sugar, then poured over the pudding powder, continuously mixing with a whisk over low heat until it thickens well. It is set aside to cool, then the butter is incorporated. The biscuit mixture is rolled out between two sheets of cling film using a rolling pin until a rectangular sheet with a uniform thickness of about 0.5-1 cm is obtained, over which a layer of warm coconut cream is spread. Then, using the cling film, we tightly roll it up and let the obtained roll cool for at least an hour to firm up (or place it in the freezer for about 20 minutes). After that, it is removed and glazed with melted cooking chocolate (grated before melting) mixed with a small cube of butter, and topped with desiccated coconut. It is left to cool for another hour and then cut into thin slices. The Biscuit Roll recipe Night and Day was proposed by user 67 on the recipes forum. Other biscuit recipes can be found here: Biscuit Salam (vegan), Apple and Biscuit Cake, Biscuit Cake with Lemon and Walnuts.
Ingredients: 250 g crushed biscuits (processed in a food processor), 200 g butter, 200 g chocolate spread, rum essence, 150 g chopped walnuts. Cream: one packet of coconut-flavored pudding powder, 350 ml milk, 5 tablespoons of sugar, 50 g butter. Glaze: 100 g dark cooking chocolate, 20 g butter. Decoration: 100 g desiccated coconut.
