200 g egg biscuits (or ladyfingers)

150 g of icing sugar

3 EL Cocoa powder

100ml freshly ground coffee (cold)

For the cream: 125 g of butter

50 g of icing sugar

3 EL KokosraspelnFirst, chop the ladyfingers in a blender. Add the rest of the ingredients, excluding the coffee, and continue to mix briefly.

Then gradually add the boiled and cooled coffee. I used 100ml.

Spread the cocoa mixture in a thin layer on transparent film and leave to harden in the refrigerator.

Gently roll up the roll and let it rest in the refrigerator. Then roll it in coconut and cut it into slices

For the cream, first mix the butter with the sugar until smooth, then add the grated coconut. Brush the cocoa paste with the cream.