Pave the Swiss roll of Eunice

Pave the Swiss roll of Eunice
Ingredients:
1 liter of whipped cream1 can of drained pineapple compote1 roulade stuffed, thinly sliced300 grs. grated dry coconut

How to Prepare:
A form of 25 cm covered with a large sheet of foil, so that the edges of paper to fold over pave.First layer: line the bottom of a shape with thin slices of Swiss roll.Second layer: top layer roulade with whipped cream.Merge to form the sides of the roulade slices and chunks of pineapple compote.Third layer: stewed pineapple cut into small pieces.Fourth layer: shredded coconut dry hydrated.Fifth layer: is the jelly roll and make the layers until all ingredients finish.The last layer is roulade, interspersing whipped cream and pineapple chunks.Once ready to bend the edges of the foil, take the refrigerator for 12 hours. Without moving.Unmold and garnish the edges with bits of pineapple compote.
II - Option:
Can substitute for whipped cream or vanilla coconut.
Note:
You can make a trifle bowl round, with lower backgroundWhen unmolding the wide part is overturned, iedownwards.And the lower part upwards.Circumference of the bowl of the longest side 24 cmCircumference of the bowl on the smaller side 13 cmThe jelly roll is on all sides.

 R o c a m b o l and
Ingredients:
8 eggs1 ¼ cup (tea) of wheat flour1 cup (tea) of sugar
How to Prepare:
Beat the eggs with the sugar in a mixer for 15 'minutes.Mix the flour gradually and slowly, until a homogeneous mass
 Place on a baking sheet greased with butter and floured a very thin layer.Baking oven to 200 ° C blush slight.The thickness of the dough is baked after half a centimeter.If it gets higher, after the dough baked with rolling pin.Filling of sweet condensed milk.Cooking the can in a pressure cooker for 25 'to 30' minutes.Leave it to cool down in the refrigerator before opening.