Preparation :

Preparation of the creamy cream:

Whisk the mascarpone with the sweetened condensed milk and the coconut or bitter almond extract.
Whip the liquid cream until stiff and gently incorporate it into the mascarpone.
Assembly in glasses:

Dip the biscuits in the coconut milk and place a layer at the bottom of the glasses.
Add a generous layer of mascarpone cream.
Sprinkle with grated white chocolate and coconut. Repeat the operation up to the top of the glasses, ending with the cream.
Rest and finish:

Place the glasses in the refrigerator for 4 to 6 hours.
Before serving, decorate each verrine with a Raffaello candy, a little grated coconut and a touch of grated white chocolate.