Christmas dessert

Christmas dessert

Eunice's Rocambole Bowl

Ingredients:

1 liter of whipped cream
1 can of drained pineapple compote
1 rolls stuffed with dulce de leche, thinly sliced
300 grs. Dry shredded coconut

The filling of the rocambole is to your liking.


Way of preparing:

A 25-centimeter shape, lined with a large sheet of aluminum foil, so there's paper left on the edges to fold over the pavement, with enough clearance.
First layer: line the bottom with thin slices of stuffed rocambole.
Second layer: cover the layer of rocambole with whipped cream.
Spread the sides of the shape with rocambole slices standing, and pieces of pineapple compote.
Third layer: pineapple compote cut into small pieces.
Fourth layer: hydrated dry grated coconut.
Fifth layer: rocambole is lying down, make the layers until finishing all the ingredients.
The last layer is rocambole, interspersing whipped cream and pineapple chunks.
After ready to fold the edges of the foil, take the refrigerator for 12 hours. Without moving.
Unmold and decorate the edges with small pieces of pineapple compote. The bottom part of the shape is up.

II - Option:

You can replace the whipped cream with coconut or vanilla cream.

Note:

The way to serve Eunice's rocambole

To make the pavê (stands type cake) in a round bowl, with the bottom bottom
When the large part is unmolded, it is
Facing down.
And the smaller part up.
Bow side circumference larger than 24 centimeters
Thin side bowl circumference 13 centimeters
The rocambole is stuck on all sides, side by side.
The pavé de rocambole is very beautiful and yummy.