Light Raffaello Slice 🥥

I do not think many of us could resist if someone offered us a Raffaello 😅 In this version you can enjoy it without guilt, even this weekend 😘 You can swap the milk and cream for lactose-free versions. If you use plant-based cream, it is better to use instant gelatin fix so the filling will hold properly.

“Sponge”
6 eggs
3 tablespoons ground almonds
3 tablespoons desiccated coconut
2 tablespoons one-quarter sweetener
Baking powder
Vanilla extract

Separate the eggs. Beat the whites into stiff peaks, and beat the yolks with the sweetener until pale. Add the almonds, coconut, baking powder, and vanilla, then gently fold in the whipped egg whites. Bake in a large oven tray at 160 C for about 15 minutes, then cut it in half once cool.

Cream:
Cooked pudding, cooled – 300 ml milk + sweetener + 1 package vanilla pudding powder
500 g ricotta
200 ml high-fat cream
Whipped cream stabilizer
Desiccated coconut

Whip the cream, then mix it with the other ingredients for the filling. Spread it between the layers, save a little for the top as well, then sprinkle with almonds.