Total Time: 30 minutes + an overnight sit in the fridge
1 package of favourable cookies (approximately 200g), mashed (I used whole wheat cookies)
2 tablespoons of good quality cocoa powder, sifted
60g of icing sugar, sifted
A splash of good quality dark rum
1 small cup of strong coffee (approximately 3 tablespoons)
3 handfuls of coconut flakes for the wrap
125g of butter, soft
70g of icing sugar, sifted
2 tablespoons of vanilla sugar
A splash of juice from lemon
First, place mashed cookies in a large mixing bowl. Add cocoa powder and sugar. Stir gently with a spatula.
Add splash of rum and coffee, one tablespoon at a time. Mix with hands until it becomes nice, juicy and homogeneous texture.
Next, roll the dough out between 2 cling foils into a rectangular shape (30cm x 15cm).
Sprinkle a piece of aluminium foil (40cmx20cm) with the coconut flakes. Gently mold The Base into the coconut flakes.
In a small mixing bowl whisk butter with sugars until nicely foamy for about 4 minutes. Add splash of lemon juice (one tablespoon at a time) until your desirable taste. Mix well with a spatula and taste.
Mold The Filling evenly on top of the dough. The best is to smoothen it with a regular dining knife.
Wrap the roll by holding the edges of aluminium foil.
Start with one side of the roll and roll it up to two-thirds. Then finish from the other side. Gently wrap in the aluminum foil and place in the fridge overnight. This way it thickens beautifully.
Next day, slice to heave and enjoy.
Makes one large roll of 30cmx8cm.