In honor of this week’s TWD recipe, a coconut-roasted pineapple dacquoise, I have composed an original song. Sing with me now:
and making egg white meringue
and placing chunks of pineapple
under an open flame,
Even if fancy french dessert names
tend to stick in your craw
You will like this week’s pick of
Coconut-Pineapple Dacquoise!**recipe name shortened because the lines already had enough trouble scanning as is, thank you
Yes, folks, this week’s dessert made me want to sing. It’s hot, it’s officially summertime, and what better way to celebrate than with a fruity tropical dessert? Never mind the 3+ hours of baking time to cook the dacquaoise layers, the oven temp is so low it’s *practically* like it’s not even on! (Riiiiight.) Seriously, though, all that baking in the heat was worth it because this was delicious!
A number of people on the TWD blog commented that the white chocolate ganache either failed for them, or was really too sweet for the rest of the dessert. I took their advice and skipped the ganache and filled my coconut dacquoise layers with a simple whipped cream instead. It was the perfect touch, but I definitely went too heavy on the cream–look at how thick it is! Next time I’ll hold way back so that the cream doesn’t overwhelm the rest of the dessert.
The oven was taking too long to roast the pineapple and give me my nice caramelized color, so I brought out my butane torch to do the job for me. You remember Old Sparky, right? He joined my kitchen family for the creme brulee challenge, and he’s been teacher’s pet ever since. I have one other regret with this dessert. I was kind of hypnotized by the picture of the dessert in the book, and like a good sheep I blindly mimicked the precise rows of roasted pineapple in the layers and on top. It looks good, but it wasn’t enough pineapple for me! Along with decreasing the amount of whipped cream, I would definitely increase the roasted pineapple next time.
These leftovers are what I want my next attempt to look like:
Other than that, I loved this one. Tangy, juicy fruit, rich cream, crispy coconut meringue melting together in one dish…definitely song-worthy!