This hazelnut cream and coconut roll is a no bake dessert including a chocolate cookie base and a filling of hazelnut cream and a mascarpone-coconut mixture. All rolled up similar to a Swiss roll, it is simply sliced and served so that you get swirls of each component in every bite.
To make the hazelnut cream and coconut roll, you start by making the base by mixing crushed cookies with butter, cocoa powder, sugar, and milk. Then, once it has chilled, it gets rolled into a rectangle before being topped with the hazelnut cream and mascarpone mixture, and rolled up into a log. After that, it chills in the fridge until set. Garnishing it with a drizzle of extra hazelnut cream and a sprinkle of shredded coconut takes it over the top.
What is Hazelnut Cream and Coconut Roll?
This hazelnut cream and coconut roll is a no bake dessert consisting of a chocolate cookie mixture and a hazelnut cream and mascarpone cheese filling. Similar to a Swiss roll, it gets sliced and served so that you can see the spirals of filling throughout.
Pro Tips
- Allowing the base mixture to chill in the fridge will make it easier to roll out and assemble with the fillings.
- Roll the base mixture on a sheet of cling wrap which you can then use to wrap up the roll so that it holds its shape.
- When you spread the fillings onto the base, leave a border uncovered which will prevent the fillings from squeezing out of the roll when you roll it up.
- Refrigerate the assembled roll for at least 5 hours so that it thoroughly sets and is easy to slice without it falling apart.
Frequently Asked Questions
What Kind of Cookies Should I Use in the Hazelnut Roll?
You can use whatever type of solid cookie you enjoy the most such as chocolate cookies or vanilla wafer cookies. However, it is best to avoid spiced cookies like gingersnaps as they will impact the overall flavor more significantly.
Can I Replace the Greek Yogurt With Another Type of Yogurt?
It is best to use Greek yogurt in the filling rather than another type as it is thicker due to the fact that it is strained. Another type of yogurt will likely result in your filling being too loose.
Is the Hazelnut Roll Gluten-Free?
While it isn’t explicitly gluten-free, you could make it gluten-free by replacing the biscuits with a gluten-free cookie instead.
How to Store Hazelnut Cream and Coconut Roll
The roll should be stored in the fridge in a sealed cake caddy or placed on a platter and covered tightly with plastic wrap. It should stay fresh for up to 1 week.
Ingredients
How to Make Hazelnut Cream and Coconut Roll
For the base, blend the biscuits in a food processor until fine. Place them in a bowl.
For the base, blend the biscuits in a food processor until fine. Place them in a bowl.
Add the butter, cocoa powder, sugar, and milk, and mix until a homogenous dough forms. Wrap it up and refrigerate it for at least 30 minutes.
Add the butter, cocoa powder, sugar, and milk, and mix until a homogenous dough forms. Wrap it up and refrigerate it for at least 30 minutes.
For the mascarpone filling, in a bowl, mix the mascarpone cheese with the Greek yogurt, powdered sugar, and coconut until combined.
For the mascarpone filling, in a bowl, mix the mascarpone cheese with the Greek yogurt, powdered sugar, and coconut until combined.
Remove the top sheet of plastic wrap and spread the hazelnut cream on top followed by the mascarpone mixture.
Roll out the dough into a thin rectangle between two sheets of plastic wrap.
Roll it up into a tight log and wrap it in plastic wrap. Refrigerate it for at least 5 hours.
Remove the top sheet of plastic wrap and spread the hazelnut cream on top followed by the mascarpone mixture.
Serve the roll garnished with a drizzle of hazelnut cream and a sprinkling of flaked coconut.
Roll it up into a tight log and wrap it in plastic wrap. Refrigerate it for at least 5 hours.
Serve the roll garnished with a drizzle of hazelnut cream and a sprinkling of flaked coconut.
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