Cortar un disco de...
Cortar un disco de masa con una ensaladera esférica de 18 cm de diámetro. Con los recortes de la masa, formar dos pingüinos. Espolvorearlos con azúcar glas y hornearlos de 10 a 12 minutos, a 180 grados. Reservar.
Sacar los helados del congelador 10 minutos antes de utilizarlos. Extender el de chocolate blanco sobre el fondo de la ensaladera forrada con film, repartir las bolitas de chocolate y recubrir con el helado de chocolate negro. Congelar durante 2 horas. Montar la nata muy fría en chantillí. Cuando empiece a espesarse, agregar 100 gramos de azúcar glas, 25 gramos de coco y el mascarpone sin dejar de batir, reservar en un lugar fresco.
Colocar el disco de pasta brisa en el fondo de una fuente, sacar el helado del congelador y desmoldarlo encima. cubrirlo con la crema de mascarpone y coco ayudándose de una espátula. Espolvorear con el coco rallado y azúcar glas. Decorar con los pingüínos de masa brisa.
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