Raffaello Cake Squares by @helena_pudic

≈ 32 min

16 servings

🍪

300 g

Ground biscuits

🧈

120 g

Butter

🥛

120 ml

Milk

🧀

590 g

Mascarpone

🍬

59 g

Powdered sugar

🥛

360 ml

Whipping cream

🥥

120 g

Desiccated coconut

🥥

710 g

Coconut cream

🌰

24 g

Almonds

🍬

140 g

Raffaello candies

  1. Line

    Line the square baking pan with parchment paper if the dessert will be moved after chilling.

  2. Combine
    • ground biscuits
    • butter

    Combine 250 g ground biscuits with 100 g melted butter.

  3. Stir
    • milk
    • Ground biscuits

    Stir 100 ml milk into the biscuit mixture until evenly moistened.

  4. Press
    • Ground biscuits

    Press the biscuit mixture firmly into the lined square baking pan.

  5. Beat
    • mascarpone cheese
    • powdered sugar

    Beat 500 g mascarpone cheese with 50 g powdered sugar until smooth.

  6. Add
    • whipping cream

    Add 300 ml cold whipping cream and beat until the filling is thick and combined.

  7. Fold
    • desiccated coconut
    • Mascarpone

    Fold 100 g desiccated coconut and 200 g coconut spread into the mascarpone filling.

  8. Spread
    • Ground biscuits
    • Desiccated coconut

    Spread the coconut filling evenly over the biscuit base.

  9. Warm
    • coconut spread

    Warm the remaining 200 g coconut spread in the microwave oven for a few seconds until pourable.

  10. Pour
    • coconut spread

    Pour the warm coconut spread over the filling and smooth the surface.

  11. Chill

    Chill the dessert in the refrigerator for 120 to 180 minutes until firm.

  12. Cut
    • chopped almonds
    • Raffaello candies

    Cut the chilled dessert into 12 squares and garnish with chopped almonds and Raffaello candies.

Raffaello Cake Squares by @helena_pudic

≈ 32 min

16 servings

🍪

300 g

Ground biscuits

🧈

120 g

Butter

🥛

120 ml

Milk

🧀

590 g

Mascarpone

🍬

59 g

Powdered sugar

🥛

360 ml

Whipping cream

🥥

120 g

Desiccated coconut

🥥

710 g

Coconut cream

🌰

24 g

Almonds

🍬

140 g

Raffaello candies

Preparation Steps

  1. Step 1/12

    Line the square baking pan with parchment paper if the dessert will be moved after chilling.

    🍳square baking pan
    📜parchment paper

  2. Step 2/12

    Combine 250 g ground biscuits with 100 g melted butter.

    🍪ground biscuits
    🧈butter
    🥣mixing bowl
    🥄spatula

  3. Step 3/12

    Stir 100 ml milk into the biscuit mixture until evenly moistened.

    🥛milk
    🥣mixing bowl
    🥄spatula

  4. Step 4/12

    Press the biscuit mixture firmly into the lined square baking pan.

    🍳square baking pan
    🥄spatula

  5. Step 5/12

    Beat 500 g mascarpone cheese with 50 g powdered sugar until smooth.

    🧀mascarpone cheese
    🍬powdered sugar
    🥣mixing bowl
    ⚙️electric hand mixer

  6. Step 6/12

    Add 300 ml cold whipping cream and beat until the filling is thick and combined.

    🥛whipping cream
    🥣mixing bowl
    ⚙️electric hand mixer

  7. Step 7/12

    Fold 100 g desiccated coconut and 200 g coconut spread into the mascarpone filling.

    🥥desiccated coconut
    🥥coconut spread
    🥣mixing bowl
    🥄spatula

  8. Step 8/12

    Spread the coconut filling evenly over the biscuit base.

    🍳square baking pan
    🥄spatula

  9. Step 9/12

    Warm the remaining 200 g coconut spread in the microwave oven for a few seconds until pourable.

    🥥coconut spread
    🥣mixing bowl

  10. Step 10/12

    Pour the warm coconut spread over the filling and smooth the surface.

    🥥coconut spread
    🍳square baking pan
    🥄spatula

  11. Step 11/12

    Chill the dessert in the refrigerator for 120 to 180 minutes until firm.

    🍳square baking pan

  12. Step 12/12

    Cut the chilled dessert into 12 squares and garnish with chopped almonds and Raffaello candies.

    🌰chopped almonds
    🍬Raffaello candies
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Sweets, Dairy, Sweeteners, Nuts, Fruit

Ingredients

Ground biscuits, Butter, Milk, Mascarpone, Powdered sugar, Whipping cream, Desiccated coconut, Coconut cream, Almonds, Raffaello candies

Notes

Butter (melted), Whipping cream (cold), Coconut cream (Lidl coconut cream or Lino Lada coconut, for the filling), Almonds (for decoration, amount not given, chopped), Raffaello candies (for decoration, amount not given)

Allergens

Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

548 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 42g, Fat: 40g, Fiber: 2g, Sugar: 29g

Nutritional Information

Minerals

Calcium: 126mg, Iron: 1.4mg, Potassium: 205mg

Vitamins

Vitamin A: 172µg, Vitamin D: 0.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

2 minutes

Overall

32 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

square baking pan, mixing bowl, electric hand mixer, spatula, measuring jug, knife, cutting board, parchment paper

Appliances

Microwave, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Birthday, Holiday, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Smooth, Dense, Crunchy

Flavors

Coconut, Milky, Sweet, Buttery, Vanilla-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Keep away from direct sunlight,Do not leave out longer because the filling contains dairy), fridge : 3 days (Store covered in an airtight container,Keep at or below 4°C), freezer : 1 month (Freeze in an airtight container,Thaw overnight in the refrigerator before serving)