Egg Liqueur Cream In Chocolate With Coconut

Mix the mascarpone with egg liqueur, confectioner’s sugar, and orange zest.

Add water to the gelatin, remove excess, and dissolve in warmed orange juice.

Mix into the mascarpone.

Finally, fold in the whipped cream.

Place the mixture in small baking rings (about 2¼ in (6 cm) diameter) and chill for 3 hours.

Cut ½x8 in (4x20 cm) strips of parchment paper.

Melt the dark chocolate in a bain-marie.

Fill a parchment paper cone with the melted chocolate and pipe a lattice onto the paper strips.

Remove the cooled cream from the rings.

Carefully press the paper strips with the chocolate lattice around the cream and freeze for 20 minutes.

Carefully pull the paper away, so the chocolate lattice stays on the cream.

Preheat oven to 400 °F (200 °C).

For the coconut sheets, cut the strudel dough out into 8 attractive circles or triangles.

Brush with egg and sprinkle with coconut flakes.

Bake for about 5 minutes, until crispy.

Remove from the baking sheet and let cool.

Set decoratively on the tartlet before serving.