Hazelnut Cream And Coconut Roll

4. Make the Coconut Layer

1. In a small bowl, combine the desiccated coconut with the sweetened condensed milk. Mix until a sticky yet manageable mixture forms.

5. Assemble the Hazelnut Cream and Coconut Roll

1. Unroll the cooled sponge gently and spread a layer of the hazelnut cream filling evenly across the surface.
2. Next, spread the coconut layer over the hazelnut cream. Use a spatula to ensure both layers are smooth and even.
3. Carefully roll the sponge back up, ensuring it’s tight but not too compressed to avoid squeezing out the filling.

6. Chill and Garnish

1. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set the layers and enhance the flavors.
2. Before serving, sprinkle the roll with shredded coconut and chopped hazelnuts. Drizzle melted chocolate over the top for an elegant touch.

Tips for the Perfect Hazelnut Cream and Coconut Roll

• Ensure the eggs are at room temperature for better volume when whipping.
• Use high-quality hazelnut spread for the richest flavor.
• Chilling the roll before slicing helps achieve clean, beautiful cuts.

Serving Suggestions

Slice the Hazelnut Cream and Coconut Roll into thick rounds and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of espresso or cappuccino pairs wonderfully with the dessert, enhancing its nutty and chocolatey undertones.