Pavé with coconut, raspberries and cocoa

Dosage for a 60x40 baking tin.
Cocoa short pastry
TOP FROLLAg 1.000
Butter or short pastry margarineg 500
Caster sugarg 100
CACAO 22-24g 70-80
Egg yolksg 150

Beat all the ingredients together in a mixer equipped with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Line a baking tin with borders with cocoa short pastry of 3 mm height, partially bake in oven at 200°C for 6-7 minutes. After cooling, spread a layer (half centimeter) of raspberry extra jam and place in freezer for at least one hour.
Prepare the basic coconut mixture.


basic coconut mixture
GRANCOCCOg 1.500
Water or egg whitesg 750

Combine briefly and spread all the obtained quantity on the surface of the tin taken out from the freezer. Put in oven at 220°C for about 15 minutes, let cool completely and cut with the desired shape.