I prepared these coconut-roasted pineapple dacquoise two weeks ago, just before I left for my short trip back to Singapore. So it was quite a rush to complete everything in half a day and I tried to take some decent pictures of the dacquoise before the sun set!

I halved the recipe and managed to get 6 pieces of meringues, using a small oval cake ring. The meringues were assembled into 2 sets of 3-layer dacquoise, with pineapple slices in between and spread with white and dark chocolate ganache respectively. To finish it off, I sprinkled shreds of toasted coconut on top.


I skipped the step on refrigerating the dacquoise for 4 hours, because I was running out of time. After snapping a few pictures of the dacquoise, I finished them off all by myself. I think the dark chocolate version tasted much better because it was not too sweet.

If you want to give the recipe a try, head over to Andrea's blog!

9 Comments:

Flourchild said...

Great idea..I love what you did by using Chocolate!

vibi said...

Yup! I agree... even bitter chocolate would have made this great, for the white was way too sweet.

Love your displauy of each kinds, white and dark! Very pretty!

pinkstripes said...

I love your mini-dacquoise and the variations. Great job!

lasinthekitchen said...

Your dacquoise looks perfect! So cute and just the right serving size!

Leslie said...

How cute! What a great idea to make them as minis, and I love your chocolate variation!

steph- whisk/spoon said...

they made great individual cakes! and i bet the dark choc was fantastic!

Stardust said...

Ok, I presume that you've prepared everything in a hurry but the finishing and photos are all so beautiful! =D

Food For Tots said...

Lovely dacquoise! You are really a great multi-tasker! Have a nice holiday!

TeaLady said...

Oh!! those little minis look just perfect. Fantastic!