Swiss Roll Biscuit (No-Bake)

Ingredients

• 50 g butter
• 3/4 cup sugar
• 2 cups grated coconut
• 3/4 cup milk
• 1 pack dessert cream (for fillings)
• 30 g chocolate or cocoa powder
• 2 packs cocoa biscuits (or more as needed)
• 5 g vanilla
• Nuts for garnish
• To make Swiss-roll cake from Neda try: Chocolate Swiss-roll

Method

1. In a bowl, grind the biscuits finely
2. Add the ground biscuits to the hot milk mixture—add the biscuits gradually and stir until you get a cohesive dough; if it doesn't come together, add more ground biscuits until it does
3. In another bowl, whip the vanilla with the cream until firm, then add shredded coconut, mix and set aside
4. On a clean food-safe sheet of cling film, spread the dough after it has cooled slightly
5. Trim the excess edges
6. Spread the coconut cream over the dough in a thin even layer
7. Take one edge and start rolling it up to the end of the dough to form a Swiss roll shape
8. As for the leftover trimmed ends, knead them, press them out, fill and roll them in the same way
9. Place the Swiss roll biscuit in the refrigerator for an hour or longer until it firms and cools well, then take it out and decorate as desired
10. To make Nida's Swiss roll cake here's the link: Chocolate Swiss Roll