Tuesday, February 28, 2012

Coconut-roasted Pineapple Dacquoise

Well.  This was a project!  But each piece can be made ahead which is always a welcome feature in a fancy, multi-step dessert.

Dorie says that a dacquoise is typically two round meringue discs which sandwich something yummy.  This has three layers of rectangular meringues--the meringues have coconut and ground almonds in them--which sandwich layers of white chocolate whipped cream, and roasted fresh pineapple.  The whole thing is spread with the whipped cream and then the sides are decorated with toasted coconut.  Gorgeous!  And delicious!
Getting ready to spread the meringue on the parchment paper.

Meringues ready to go into the oven:  3 hours at 225 degrees.

The chopped white chocolate, ready for the 3 cups of boiling heavy cream.


Cutting up the pineapple.  (A few pieces missing--eaten by the baker.)

Building the dacquoise--this is the second layer.

A side view of the finished dacquoise.  

1 comment:

  1. You did a great job with this challenge. I'm new here so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary