Crumble the petit beurre biscuits by hand, then add the cream cheese mixed with powdered sugar and combine well by hand until compact.

Line a baking tray with baking paper, then clear self-adhesive plastic wrap, tip the biscuit mixture onto it, cover with baking paper and roll out well with a rolling pin.

Place in the fridge while you make the cream filling.

Mix the mascarpone and cold whipping cream together briefly, then while still fairly runny add the no-cook pudding powder and mix everything in.

Add the cold milk and combine.

Add the melted white chocolate, powdered sugar and coconut, then mix everything together.

Set aside part of the mixture, then spread the rest over the rolled base and crumble Raffaello balls over it.

Roll the base up slowly, pressing with your hands as you go.

Spread the roll with the cream cheese mixed with a tablespoon of powdered sugar.

Melt white chocolate with whipping cream and pour it over the edges of the roll, then decorate through the middle with whipped cream and sprinkle with coconut.

Place in the fridge for at least a few hours.

Mix coconut flour into the reserved portion of filling, cover with a cloth and place in the fridge for at least half an hour.

Shape the mixture into balls, rolling all of them in coconut first; fill some with almonds, and for the others flatten slightly and make an indentation with a spoon handle, then fill with Nutella.