Bottom:
•baking cube Kasia 125 g
•crumbled biscuits or biscuit 300 g
•dark chocolate 1 pack
•50 ml milk
Foam:
•greek yoghurt 500 g
•cream 30% 300 ml
•coconut flakes 1 cup
•powdered sugar 1 cup
•gelatin 25 g
Decoration:
•strawberries
Preparation:
1.Prepare the bottom. Kasy dissolve in a saucepan with chocolate. Mix in a bowl with crushed biscuits and milk.
2.Spread the biscuit mass onto the bottom of the mold, measuring 20x20 cm, lined with baking paper and slightly bent. Place the form in the fridge.
3.Mix yogurt with half the icing sugar and coconut flakes. Gelatin soak in 1/3 glass of cold, boiled water to swell.
4.Whip the cream rigidly with the remaining powdered sugar. Dissolve gelatin in a water bath and mix with a spoonful of whipped cream. Mix the coconut mass with gelatin and cream.
5.Transfer the resulting mass to the mold on the cooled bottom and level the surface.
6.Put mashed and dried strawberries into the mass. Put the whole in the fridge to make the dessert firm. Before serving, cut into pieces so that each piece contains 1 strawberry.
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