By David Rocco’s Dolce India
– 1 cup cream cheese, softened
– 1 cup mascarpone
– 1 13 x 9” sheet fresh sponge cake
– 10 egg yolks
– ¼ cup sugar
– ½ cup shredded unsweetened coconut + more for garnish
– Cinnamon, for sprinkling
In a bowl, combine cream cheese and mascarpone until uniform. In a separate bowl, whisk together egg yolks and sugar, then slowly add your coconut milk, your mascarpone cream cheese mixture, and shredded coconut. Mix well.
Take your sponge cake and slice it in half through the middle, so you have two thinner 13 x 9” cakes. Separate the two halves. Pour half of your mixture on the top of the bottom half, then firmly press the other half on top, creating a sandwich, then pour the rest of the mixture over top. Sprinkle with more shredded coconut and cinnamon. Refrigerate until it’s time to serve.
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