How to cook Raffaello at home

Raffaello is rightfully considered an exquisite dessert. The most delicate taste and soft texture will not leave indifferent even the most sophisticated connoisseur of sweets. Sweets are approved by children and adults, young people give Raffaello to their ladies as a sign of love and devotion. After the lapse of time, experienced housewives developed a lot of recipes for cooking goodies at home. The technology cannot be called complex, but, as in any other business, there are some peculiarities that must be taken into account.

Raffaello sweets: classic

There is a single basic recipe for making sweets at home. The total time spent mixing the ingredients and creating a masterpiece will take you 1.5-2 hours. The level of complexity of the dish is “average”, calorie content is quite high, but the taste qualities justify it completely.

• coconut flakes - 1 cup with a volume of 300 ml.
• condensed milk - 150 ml.
• almonds (cashews, walnuts, optional) - 15-20 pcs.

1. Pour the condensed milk into a bowl, add 1/6 of the coconut flakes. If desired, you can replace it with chopped corn flakes or chopsticks, as well as waffle chips. After adding, the composition must be mixed with a fork or mixer.
2. Next, cover the resulting mass with cling film or wrap it in a plastic bag, send it to the refrigerator, wait 40-60 minutes. No need to open the film and regularly check the composition, let it brew. Perfectly cooked filling - hard, thick.
3. At the end of the time, remove the mass, scoop a small amount with a tablespoon, roll the ball. Perform similar manipulations with each section of the cream, give it shape manually.
4. Peel and fry the almonds in a dry non-stick pan (can be replaced with cashews or walnuts). Take 1 nut, stick it in the center of the ball, slide it with your finger deep. Roll the candy on a flat surface with your hands to seal the hole. Form balls in the same way from the rest of the mass.
5. Pour coconut into a bowl, roll all the sweets in it. Line a tray or other flat dish with food foil, put ready-made rafaelka on it. When all the sweets are ready, send the tray to the refrigerator for final solidification.

Important!
Cooked according to the classic recipes of Raffaello must be stored in the cold. With prolonged exposure to room temperature, they begin to melt, losing their characteristic dense texture. Get a treat right before serving.

“Raffaello” with Mascarpone: Original

The technology for making Raffaello with mascarpone is as close as possible to the original. All ingredients are designed to create a masterpiece of Italian technology, but it is not always possible to get the original products. The recipe is suitable for people living in a big city, where there are hypermarkets nearby.

Important!
Take care in advance of buying waffle hemispheres into which the filling will pour. They are not always on sale. Optionally, you can replace the component with round canapes.

• Mascarpone cream cheese - 165 gr.
• condensed milk - 90 ml.
• coconut flakes - 110 gr.
• almonds - 45-50 gr.
• wafer hemispheres - 46 pcs.
• liquid cream (fat content of 18-25%) - 45 ml.
• white porous chocolate - 160 gr.

1. Prepare a deep container, put the Mascarpone cheese (you can replace the creamy Hohland). Pour in condensed milk, begin to beat slowly with a mixer, gradually increasing speed. Bring the mass to a magnificent thick state, in the end you should get an air cream.
2. Break 60 gr.of porous chocolate into small squares, place it in an enameled pan and melt in a water bath, stirring constantly. Reduce the heat to a minimum, pour 25 ml. cream, simmer another 5 minutes.
3. After the expiration of the time, cool, add the melted chocolate to the air cream, whisk again with a mixer. Send the mass to the refrigerator for 1-1.5 hours, after covering it with cling film or foil.
4. When the filling is sufficiently cooled, distribute it over the waffle hemispheres. Insert the almond nut in the center of the circle so that it grabs two parts immediately after they are connected. Fasten the halves together. Important! Do not confuse hemispheres with forms for nuts with condensed milk. The last option is made from dense shortcrust pastry, and you need exactly thin forms on a waffle basis.
5. After combining the parts into a single whole, proceed to the final stage of preparation. Break the remaining 100 g. white chocolate into small pieces, melt them in a water or steam bath. Add 20 ml. liquid cream, cook the mixture for 5 minutes.
6. Next, you need to cool the composition, then dip a wafer ball into it and immediately sprinkle with coconut flakes. Manipulations are carried out with each candy in turn. After forming, wrap the raffael in food foil so that the wafer does not soften and fall apart.
7. Put all the candies on a tray in one row, send them to the freezer for 1-1.5 hours. Before serving to the table, first remove the balls and let them lie at room temperature for a quarter of an hour.

Important!
You can serve Raffaello to the table immediately after removal from the freezer, but then the candies will resemble ice cream.

Strawberry Raffaello with cottage cheese

Of course, this recipe is almost nothing like purchased sweets, but it is no less tasty. The cooking option is suitable for the summer season, when it is possible to purchase fresh strawberries. If desired, you can replace them with raspberries, currants or blackberries, experiment.

• cottage cheese (fat content 5–9%) - 265 gr.
• butter - 40 gr.
• granulated sugar (preferably cane) - 125 gr.
• chicken egg - 1 pc.
• rye flour - 140 gr.
• fresh strawberries (or other berries) - 200-225 gr.
• bread crumbs - 50 gr.
• coconut flakes - 60 gr.

1. Beat the chicken egg with a mixer in such a way that a thick dense foam is obtained (the mass should rise 1.5–2 times). Start to pour sugar in slowly while keeping the mixer at minimum speed. Continue to manipulate until the sugar crystals dissolve completely.
2. When the mass is smooth, add flour and whisk again. Make sure that no lumps form. Pass the cottage cheese through a sieve or use a pasty composition, add it to the bulk.
3. Knead the curd dough with your hands, then grease the palm of your hand in flour, pinch off a slice and roll the ball. Then press it between your palms to make a flat cake.
4. Wash and dry the strawberries, remove the legs and leaves. Cut the berries into 2 or 4 pieces to fit in the center of the dough. After that, form the ball again.
5. Pour filtered water into the pan, place on the stove and bring to a boil. Send sweets to the container according to the type of cooking dumplings. Wait until the products float to the surface, then cook them for another 3-5 minutes.
6. After that, remove the sweets with a slotted spoon, put them on a cotton towel so that the glass is excess moisture (wait about 2 minutes). Then dip the still hot Raffaello into a mixture of breadcrumbs and coconut, roll well.
7. Wrap sweets in foil, put on a flat dish and place in the refrigerator for 2-3 hours. If desired, decorate each raffael with whipped cream and a quarter of strawberries before serving.

Important!
Raffaello, prepared with the addition of strawberries, can be mixed with creamy or chocolate ice cream. In this case, first cut the sweets in half, decorate the top of the dessert with them.

It’s easy to cook “Raffaello” at home, if you have sufficient knowledge regarding the incoming components. Use the recipe stuffed with mascarpone cream cheese (original) or condensed milk (classic). Consider adding strawberries, raspberries, or almonds. Experiment, increase or decrease volume while maintaining proportions. Delight yourself, family and friends with the most delicious dessert, prepared according to the original Italian technology.

Video: Raffaello Cake