Serves 4:

1 vanilla pod

1 package powdered sugar

2 roll dough ready

1 bowl of vanilla ice cream

1 good kitchen knife without "teeth"

1 roll pastry

Preheat oven. Spread the icing sugar on the work plan as if you prepare the surface with flour.

Keep the form roll dough (see photos on the website) and cut the dough into 2 spacing of fingers each time.

After achieving the "slices" of dough, each take in the spreading flat on the surface of powdered sugar ice with the roll pastry to obtain a "cake" fine paste. Try to keep the same diameter for each pancake.

Put these cakes pasta on a plate of oven with a prepared surface of paper to cake (the same as for the recipe entry).

Put in oven monitoring well because it goes very quickly!

Prepare syrup vanilla: you need a small saucepan, water (1 / 2 normal glass) and put in vanilla bean before you opened high at the bottom with a knife to let the seeds contain any aroma, little by little escape from their pod.

Turn until you get a syrup that will maintain liquid, stirring regularly on the fire.

Remove cakes from oven when it is ready, place on a dessert plate. Place the centre (see photos on the website) a scoop of vanilla. Add another top cake.

Pour over cross-shaped net vanilla syrup and sprinkle with remaining grated coconut

Serve immediately in order to enjoy when it is hot, bon appetit!