For the dough (3x):

3 egg whites

5 tablespoons of sugar

100g grated coconut

1 tablespoon breadcrumbs

For the cream:

500 g of mascarpone

360 ml of whipped cream

5 tablespoons of icing sugar

Furthermore  :

Dried coconut for sprinkling

Raffaello balls to decorate

preparation

Beat the egg whites with the sugar until stiff peaks form. Add the coconut flakes and breadcrumbs and mix.

Pour the prepared mixture into a cake pan (24 cm) lined with baking paper.

Bake in a preheated oven at 180°C for about 12 minutes.

Leave to cool after cooking and repeat the process 2 more times.

Sweeten the mascarpone with sugar and add the whipped cream.

Mix into a thick cream and spread over the cooled cake bases.

Also spread the side and top with cream.

Additionally, sprinkle the edge and top with coconut flakes and cool. Finally, decorate according to your imagination.