Coconut Dacquoise w/ Piña Colada Cream & Tropical Compote
‘Nothing beats a cocktail on high tea, so I wanted to have the two in one,’ quips Anna. ‘I used the flavors of a piña colada and twisted them into “Tropic-Anna”, Anna being my name, of course. I used different recipes that I knew worked on their own and could work well together.’
This is a delicious, extravagant dessert that you definitely need to try out!
Coconut Dacquoise with Piña Colada Cream & Tropical Compote
PIÑA COLADA CREAM
- 300 milliliters coconut purée or cream
- 75 grams caster sugar
- 15 grams gelatine softened in ice cold water, with excess water squeezed out
- 150 milliliters crème Fraiche
- 370 milliliters whipping cream 35%
- 50 milliliters Malibu rum
COCONUT DACQUOISE ‘SPONGE’ (MAKES 2 X 400 G/14 OZ, 400 G/14 OZ PER TRAY)
- 200 grams almond meal blanched
- 60 grams flour plain
- 240 grams icing sugar
- 300 grams egg whites
- 135 grams caster sugar
- 300 grams coconut desiccated
- 400 grams white chocolate
- 150 grams Pailleté Feuilletine chopped crêpes dentelles/ French crispy pancakes
WHITE CHOCOLATE DISCS
- 400 grams white chocolate
- Components/Garnishes Fresh tropical fruit such as pineapple, mango, papaya or passion fruit pulp, according to season – sprigs of lemon balm
- piping (pastry) bag with size 8 nozzle
- acetate sheets
- circle cutter (5.5 cm/21⁄8 in. diameter)
- circle cutter (3 cm/11⁄8 in. diameter)
Piña Colada Cream
- Warm the coconut purée/cream and sugar in a small saucepan.
- Remove from the heat and add the gelatine.
- Pour into a bowl and whisk in the crème fraîche.
- Allow to cool until semi-set.
- Once semi-set, whisk again by hand and fold through the semi-whipped cream, followed by the Malibu rum.
- Place in the piping (pastry) bag and reserve in the fridge.
Coconut Dacquoise ‘Sponge’
- Sift together the almond meal, plain (all-purpose) flour and icing (confectioner’s) sugar.
- Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the caster (superfine) sugar.
- Take the mixture off the machine and gently fold through the sifted dry ingredients, along with the desiccated (shredded) coconut.
- Spread onto two silicone baking paper-lined trays, 400 g (14 oz) per tray, and bake at 160°C (325°F) for 6 minutes, or until cooked.
- Remove from the oven and immediately transfer to a wire rack to cool as fast as possible.
- Melt the white chocolate and mix in the pailleté feuilletine.
- Spread evenly onto the dacquoise ‘sponges’ (from above recipe) once these have cooled.
- Place into the freezer.
White Chocolate Discs
- Temper the chocolate.
- Spread thinly onto acetate sheets.
- Once semi-set, cut into 20 discs of 5.5 cm (2 1⁄8 in.) diameter and 20 discs of 5.5 cm (2 1⁄8 in.) diameter with a 3 cm (11⁄8 in.) hole cut out in the middle.
- For each of the 20 cakes, cut out the dacquoise ‘sponge’ to a diameter of 5.5 cm (2 1⁄8 in.).
- Place a 5.5 cm (2 1⁄8 in.) white chocolate disc on top.
- Pipe small rounds of the piña colada crème around the disc, then place a white chocolate disc with the centre cut out on top.
- In the centre place 0.5 cm (3⁄16 in.) dices of tropical fruit.
- Garnish each cake with three sprigs of lemon balm.