Strawberry - Rapsberry Coconut Roll

This pink coloured delicacy cheers you up not only with its colour, but also with its taste.

Ingredients:

Fruit puree: 125g Raspberry, 125g Strawberry, 50g Sugar, 50ml Spring Water,

Buttery cream: 200g Butter, 50g Icing Sugar, 2 tbsp of Fruit Puree, 50g Desiccated coconut, 3pc Strawberry and Raspberry.                 

Biscuit roll(dough): The Remaining Fruit Puree, 180g Crumb Biscuit, 30g Butter, 50g Desiccated Coconut.

For the fruit puree, dice the strawberries together with the raspberries and place it in a small bowl. Add sugar and water and cook until softens(around 10 minutes), then puree it with a stick blender and wait until it cools down completely. For the cream, mix the butter at room temperature with the powdered sugar until foamy, stir in 3 tablespoons of fruit puree, add the desiccated coconut and mix until smooth. For the dough, fold the remaining fruit puree with the biscuits, soft butter and desiccated coconut. The goal is to get a kneadable mass. If the dough is wet, you can add more crushed biscuits. If it is dry, you can add a little milk. Spread a piece of  baking paper on the counter, then place it on top and roll it out covered with another piece of parchment paper. Peel off the baking paper and spread the butter cream on it. Put chopped raspberries and strawberry pieces on it, then roll it up. Sprinkle with desiccated coconut and place it in the fridge for 30 minutes.