No-Bake Coconut and Chocolate Roll

Preparation:

1. Crumble the cocoa biscuits in a food processor and transfer them to a bowl.

2. Add the melted butter, cocoa powder, sugar, and milk to the crumbled biscuits; mix well and knead with your hands until the mixture has a shortbread-like consistency.

3. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

4. In another bowl, mix the mascarpone, Greek yogurt, powdered sugar, and shredded coconut until smooth.

5. Spread the biscuit mixture onto a sheet of parchment paper, forming a rectangle.

6. Spread a thin layer of hazelnut cream over the biscuit base.

7. Evenly distribute the mascarpone filling over the hazelnut cream.

8. Roll the mixture gently, using the parchment paper to help you create a compact roll.

9. Wrap the roll in plastic wrap and refrigerate it for at least 5 hours.

10. Before serving, decorate the surface with hazelnut cream and shredded coconut.