The day before or at least 6 hours in advance, whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually. Chill in the refrigerator.

Soak the gelatin sheets in cold water.

Heat the coconut milk in a saucepan, add the squeezed gelatin, and let it cool a bit.

Gently fold the coconut mixture into the whipped cream and pour into hemisphere molds, adding a teaspoon of spread halfway.

Cover and smooth with a spatula, then place in the freezer for at least 6 hours.

Mix all shortbread ingredients until you get a dough. Let it rest in the refrigerator for 30 minutes.

Roll out the dough to about an inch in height and cut out circles.

Bake for 10 minutes at 180 degrees, using rings to maintain a round shape. Let them cool completely.

Remove the domes from the molds and place them on the cocoa shortbreads.

Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the dome.

Enjoy the spread at room temperature for a gooey texture. Bon appétit!