Raffaello (Coconut) Squares

1. Make the filling first: separate egg whites from yolks and mix egg yolks with 100 g sugar and vanilla until fluffy. Gradually add 3 Tablespoons flour and cornstarch. In the end, mix in a dash or two of milk and put the rest of milk in a saucepan over medium heat. When milk boils, add the yolk mixture and cook on low heat, stirring constantly, until it thickens. Remove from heat, cover the surface of the filling with plastic wrap and set aside to cool. While it cools, mix butter very well, until fluffy. When the filling mixture has cooled, mix it and add the whipped butter, combine. Set aside.

2. Preheat oven to 170 Celsius.

3. Whisk egg whites with a pinch of salt until stiff peaks form. Gradually add 250 g sugar and mix. Then slowly add 100 g flour that has been combined with baking powder. In the end, add dessicated coconut. Pour into a square baking pan (dimensions 20 x 30 cm), lined with parchment paper and bake for about 35 minutes. Check with a skewer to see if it’s done (it needs to come out clean) and set aside to cool slightly.

4. In the meantime, heat coconut milk with rum or some coconut liquor. If you don’t have coconut milk, use plain milk. Pour this over warm sponge cake. It should make it nice and moist. Then allow it to cool

5. When the sponge cake is cooled, spread the vanilla filling over it and put it in fridge overnight. Cut in squares and garnish with more dessicated coconut.