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!
Tuesday, 23 June 2009
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 License.