Rafaello Like at Mom’s: Sweet Memories with a Note of Currants

Preparation:

1. Step 1: Creamy Mass:

   • In a pot, boil half a cup of milk with half a cup of sugar.

   • In a bowl, mix the egg yolks, flour, remaining milk and sugar until smooth.

   • Add the blended ingredients to the boiling milk. Cook over low heat, stirring constantly, until the mixture thickens. Set aside to cool completely.

2. Step 2: Combining Ingredients:

   • In a bowl, beat the butter or margarine until fluffy.

   • Gradually add the cooled pudding mixture, mixing until a smooth cream is obtained.

   • Finally, add 1.5 packets of coconut flakes and mix gently.

3. Step 3: Layering:

   • Place a layer of biscuits on the bottom of the pan or baking tray.

   • Spread a layer of currant jam over the biscuits.

   • Cover with a layer of coconut cream.

   • Repeat layers: biscuits → mass → biscuits → mass → biscuits → jam → mass → biscuits → mass.

4. Step 4: Finishing:

   • Sprinkle the top of the cake with the remaining coconut flakes.

5. Step 5: Cooling:

• Refrigerate the cake for at least a few hours, preferably overnight, to allow the flavors to blend.

Secrets of Taste: