Andrea of Andrea In The Kitchen chose Coconut-Roasted Pineapple Dacquoise for this week's Tuesday's with Dorie recipe.
This was not your "whip it up in no time with minimal fuss" dessert. Oh, no. There was serious time and labor involved, people, and sink-fulls of dirty dishes to prove it.
With this type of dessert, one has to question whether it was ultimately worth it. Well, let me lead you through the process and then I'll tell...
First we made dacquoise, a meringue with ground nuts and coconut folded in. The meringue was spread into three thin layers and baked for 3 hours in a low oven.
(I quartered the recipe and ended up with 3" by 6" pieces.)
Next, fresh pineapple is quartered, sprinkled with confectioners sugar, and broiled in the oven.
Finally, cream is heated to a boil and poured over white chocolate to form a thin ganache.
This is whisked, chilled thoroughly, and whipped to a soft peak. I have a lot of Guittard "white ribbons" hanging around and so used them, the white chocolate wannabees that they are.
Next came the fun part... layering. First meringue, then ganache, then pineapple. Times three. Rinse, lather, repeat.
Next, refrigerate for 4 to 6 hours. (I skipped the sprinkling of toasted coconut around the sides out of respect for my coconut-hating hubby.)
And after all that you get... the Stay Puft Marshmallow Man from Ghostbusters? in dessert form?
Is that funny or what? But no matter... this dessert was...
Darned GOOD!! if you're a pineapple and coconut fan that is. I loved it, my hubby did not. (My one tiny criticism was that it was messy to serve and eat.)
Yep, I'll go ahead and say that was worth it.
Thanks Andrea! I would have never tried this if you hadn't picked it.