Dosage for a 60x40 baking tin.
|Cocoa short pastry|
|TOP FROLLA||g 1.000|
|Butter or short pastry margarine||g 500|
|Caster sugar||g 100|
|CACAO 22-24||g 70-80|
|Egg yolks||g 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|
|Water or egg whites||g 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.