- Cookies - 100 Grams (the first layer)
- pure water, preferably bottled - 50 milliliters (first layer)
- cocoa powder - 2 st. spoons (the first layer)
- cottage cheese - 40 Grams (second layer)
- butter - 40 Grams (second layer)
- powdered sugar - 40 Grams (second layer)
- coconut liqueur - 1 teaspoon (optional) second layer)
1. Crumb the cookies into the smallest crumb. A blender is best for these purposes. Mix with water and cocoa powder. Stir to a homogeneous mass. 2. Cottage cheese grind or grind with the same blender. Mix cottage cheese with soft butter, powder and liquor. Stir thoroughly. 3. On the cooking paper roll out the chocolate layer and apply a white layer on top. Chocolate layer immediately try to make a rectangular shape. So the slices of your roll will be the same, and the cuttings will be very small. 4. Gently roll the roll using food film and send it to the refrigerator for 1-2 hours. 5. Cut the roll into slices of the same thickness, beautifully spread out in a bowl, or individually put each slice in a paper vase.
Servings: 10-15