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Eggs are mixed with sugar until they double in volume, then put on a steam bath over low heat, stirring until the sugar melts.
Then add the margarine / butter and simmer for another 20 minutes, stirring constantly.
Add the sifted cocoa, cappuccino and vanilla sugar and mix slowly.
Leave it on the fire for about 5 minutes, until the composition thickens like sour cream, then add the coconut and mix well and remove from the heat and steam.
Allow to cool partially and pour over the sheets so hot - it will flow a little more, but don't worry - the cream in the fridge hardens.
Leave to cool and refrigerate until the next day, to harden the cream.
I stopped about 6 tablespoons of the composition and decorated the cake with it the next day, after heating it a little, beforehand.