Raffaello Rolling Cake (no bake)

Put the mascarpone together with the whisk fix, vanilla sugar and sugar in a deep bowl. Mix for 30 seconds. Gradually add the unbeaten whipping cream and mix until stiff. Set aside 350 grams of the cream; you will use this in a moment for the cookie mixture.

Break the Nizza coconut cookies into pieces (not too big) and put them in a bowl. Add the grated coconut and 350 grams of cream set aside. Mix well until combined.

Cover a baking sheet with cling film and spoon the cookie mixture onto it. Spread evenly and use a sheet of baking paper as a tool to press the cookie mixture down well. Put the cookie mixture, covered, in the refrigerator so you can easily roll it up later.

Chop the Raffaello's into pieces.

Remove the cookie mixture from the refrigerator and spoon 250 grams of the cream on top (keep the rest of the cream aside for garnish). Sprinkle the pieces of Raffaello on top.

Roll up the cookie mixture lengthwise, making sure it is tight. Wrap tightly in cling film and let the roll cake stiffen in the refrigerator.

Spread some cream over the rolling cake and spread it evenly.

Bring the unwhipped whipping cream to a boil. Add the pieces of white chocolate. Let this stand for 1 minute, then stir until smooth. Put the white chocolate ganache in a piping bag and let it cool.

Pipe the white chocolate ganache on top of the roller cake by going along the sides and creating a dripping effect. Fill the inner part of the roller cake with the ganache. Place the Raffaello rolling cake, covered, in the refrigerator for 30 minutes.

Put the remaining cream in a piping bag, making sure to use a nozzle. Pipe an oblong tuft of cream on top of the Raffaello rolling cake. Sprinkle with some grated coconut and garnish with half Raffaello's and strawberries.