Coconut & chocolate chip no-bake cake

Come on, today the oven remains strictly off!

    And this is certainly not the only advantage of this amazing cake that will win your heart bite after bite: tasty like the cheesecake but this is prepared without eggs!

    Coconut and chocolate enrich a very creamy and fresh filling, ideal for a summer snack (and why not even a birthday party in the garden since it doesn’t melt!)

    I took it to my sweet colleagues at work because you know, a short break is a good idea especially on hot days like these 🙂

MAKES 1 24 CM CAKE

READY IN 30′ (+ freezing time)

INGREDIENTS:

7 oz “savoiardi” bisciuts

3,5 oz butter

0,2 oz gelatine

fresh water to taste

3 tablespoons hot milk

10,5 oz ricotta cheese

5,2 oz Greek yogurt (I used Stuffer)

7 oz fresh cheese (I used Stuffer)

3 tablespoons confectioner’s sugar

4 tablespoons coconut grated

4 tablespoons chocolate chip

Savoiardi biscuits to taste

coconut flakes to taste

chocolate chip to taste

STEP 1: LINE THE BAKING TIN

Line a 24 cm baking tin with parchment paper.

I usually cut out a circle of parchment paper for the bottom of the baking pan and a strip as high for the edge. To make it stick to the pan, I lightly grease the mold with a little oil so the paper doesn’t slip off.

Now place ladyfingers inside the pan as if to form a crown (it doesn’t matter if they fall, this step only serves to understand how many cookies will be needed for decoration).

Set aside lined pan and ladyfingers.

STEP 2: MAKE THE BISCUIT

Blend the remaining ladyfingers

and combine them with melted butter.

Press the mixture on the bottom of the baking tin

and place ladyfingers all around finxing them by pressing on the bisciut layer.

Important: if the ladyfingers exceed the edge of the pan in height, cut away the excess before arranging them in a radial pattern (in this way you will maintain the right proportions between the filling and the wreath of ladyfingers that contains it).