Line 20x20 cm (8 inch) square baking pan with baking paper.

In a small bowl dissolve gelatin in 4 tablespoons of water and set aside.

In a small saucepan or microwave oven heat approximately 100 ml (1/3 cup + 1 tbsp) of heavy cream until bubbly, add chopped with chocolate, and dissolved gelatin. Allow to sit a few minutes then whisk until you get a smooth, lump-free mixture. Leave to slightly cool. The mixture should be warm, but not hot!

In the meantime, with an electric mixer whip the rest of heavy cream until soft peaks form.

In a separate bowl mix mascarpone, sugar, and vanilla extract. In a bowl with whipped heavy cream add slightly cooled chocolate mixture and mascarpone mixture and mix at low speed until incorporated. Using a spatula fold in 80 grams of desiccated coconut.

On the bottom of prepared pan line chocolate cookies/graham crackers (cut them if needed to fit from the edge to the edge of the baking pan). Then spread 1-2 tablespoons of raspberry jam and spread 1/3 of cream. Repeat 2 more times, make sure that the top layer is cream. Sprinkle with the rest of the desiccated coconut.

Put in the refrigerator to set, for at least 5 hours, preferably overnight.