INGREDIENTS:
For the base:
5 eggs, separated;
100g 00 flour;
10g cocoa powder;
130g of sugar;
¼ teaspoon of vanilla extract;
1 teaspoon of baking powder for desserts;
a pinch of salt;
red food coloring.

For the cream:
250 ml whipped cream;
200g of fresh cheese;
100g grated coconut;
100g of icing sugar.

PREPARATION :
Beat the egg yolks with the salt, vanilla extract and sugar for 10 minutes. Add the red food coloring and continue mixing to color the mixture.
Beat the egg whites until stiff and incorporate the two mixtures.
Mix the flour with the cocoa powder and baking powder. Sift the ingredients into the mixture and mix.
Pour the mixture onto the baking sheet and distribute evenly. Bake at 180° for 10 minutes.
Whip the cream with the cream cheese and grated coconut.
Sprinkle the sponge cake with icing sugar and roll it up. Place in the refrigerator for 30 minutes.
Then carefully open the sponge cake, spread the cream and roll well. Serve the roll with coconut pralines and grated coconut.