Biscuit Roll (Lenten)
To prepare this delicious coffee and coconut biscuit roll, we will start by creating a flavored syrup. In a saucepan, we add 200 grams of granulated sugar, along with 200 ml of water and 100 ml of strong coffee. We bring the mixture to a boil, stirring constantly to ensure that the sugar dissolves completely. Once the syrup has started to boil, we reduce the heat and let it simmer for about 5 minutes until it becomes slightly sticky. Turning off the heat, we let the syrup cool.
Meanwhile, we take care of the biscuits. We take about 300 grams of biscuits and pass them through a food processor, turning them into a fine powder – this will be the base for our mixture. In a large bowl, we add the biscuit powder, then 3 tablespoons of cocoa, 200 grams of apricot jam (or any jam you prefer), 2 tablespoons of coconut, and finally, the cooled coffee syrup. Using a spatula or a spoon, we carefully mix all the ingredients until we obtain a homogeneous, dense, and easily moldable mixture.
Once the mixture is ready, we divide it into two equal portions. We take a sheet of cellophane, place half of the mixture on it, and spread it evenly, forming a rectangle of uniform thickness. We do the same with the other portion.
Now, we turn our attention to the cream that will add extra flavor to the roll. In a bowl, we beat 200 grams of margarine with 150 grams of powdered sugar until we obtain a fluffy and airy cream. We add 50 grams of coconut and mix well. This delicious cream will be spread evenly over each layer of biscuits.
After spreading the cream, we sprinkle a good handful of raisins on top, which will bring a pleasant contrast and a hint of fruity sweetness. Using the cellophane, we carefully start to roll the mixture, making sure to tighten it well but without damaging the roll. We roll it all the way to the end, then seal the ends tightly, ensuring that the roll is compact.
Once we finish rolling, we place the roll in the fridge for at least 2 hours to firm up and retain its shape. When it’s time to serve, we cut the roll into thick slices and arrange them on a platter, admiring the delicious layers and the flavors that blend perfectly. The coffee and coconut biscuit roll is now ready to be enjoyed, offering an unforgettable culinary experience!
Ingredients: ½ kg popular biscuits, 3 tablespoons jam, 200 g margarine, 3 tablespoons cocoa, 1 tablespoon coffee, 200 ml water, 400 g granulated sugar, 200 g coconut, 200 g powdered sugar, rum essence, raisins. I made a double portion!!!
