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1 cup coffee water solution (1 tablespoon ground coffee brewed with 1 cup hot water)
18 pieces of coconut biscuits
How to make
1. Beat the egg yolks, vanilla and sugar by beating the bain marie until fluffy and pale. Then chill for 1 hour in the refrigerator.
2. Remove the dough from the refrigerator, then add the cheese and coconut milk alternately and little by little while only gently shaking until well blended. Set aside.
3. Prepare the box container to organize.
4. Dip the biscuits into the coffee solution for a moment, not too long so that the biscuits do not crumble. Then lift.
5. Immediately arrange in the following way: place 6 biscuits at the bottom of the container and then spray the egg mixture on it and sprinkle with cocoa powder using a sieve.
7. Do as much as 3 layers or until the egg mixture runs out. Chill in the freezer for 4 hours.
Note
Bain marie whisking technique: place a bowl containing eggs, sugar and vanilla on a saucepan filled with boiling water, then mix until the mixture is pale and fluffy. The goal is for the yolk to cook without turning into an omelet. The egg container should be larger than the pot filled with water.
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