Last week was one of the most intense. Between my inspection (I’m a primary school teacher) and my trip to Mont-Saint-Michel to take part in a cooking battle between bloggers (I’ll tell you about it very soon!), I didn’t have much time to devote to my blog. Not to mention my rather poor state of health at the moment, linked, without a doubt, to these 2 events…
The weather is playing up, but never mind — today I’m offering you an exotic recipe (notice how I’ve become a fan!). A recipe taken from my latest book, “Tartes gourmandissimes” by Eric Kayser. This dessert was made during a lovely afternoon of baking with girlfriends! We simply made one small change to the original recipe, as the lemon coconut financier was replaced by a tried-and-tested recipe from the blog, the coconut lime dacquoise. We did follow the financier recipe to the letter, but the result was frankly disappointing. The dacquoise is just as good 🙂
An incredibly fresh and balanced dessert, which does you good at the moment with this gloomy weather. I’ve actually made it again since, for my colleagues, and I may well do it again ^^
Ingredients & Method
3 components · Full recipe
Coconut Lime Dacquoise
Ingredients
- 100 g (3.5 oz) egg whites
- 30 g (1.1 oz) caster sugar
- 75 g (2.6 oz) icing sugar
- 75 g (2.6 oz) desiccated coconut
- 15 g (0.5 oz) cornflour
- zest of 1 lime
Method
1
Preheat the oven to 200°C / 400°F.
2
Beat the egg whites with the caster sugar, adding it in three additions, until you have a stiff, glossy meringue.
3
Sift together the icing sugar, cornflour and desiccated coconut, then stir in the lime zest.
4
Fold the dry ingredients gently into the meringue until just combined.
5
Transfer to a piping bag and snip off the tip to create a 1 cm (0.4 in) opening. Pipe a round disc of dacquoise 22 cm (8.7 in) in diameter (or 1–2 cm (0.8 in) larger — I like to trim it down to size afterwards).
6
Dust lightly with icing sugar through a fine sieve.
7
Bake for 10–15 minutes. The dacquoise should be dry to the touch and lightly golden.
8
Leave to cool on a wire rack.
Passion Fruit Chantilly
Ingredients
- 100 g (3.5 oz) full-fat single cream
- 30 g (1.1 oz) mascarpone
- 10 g (0.4 oz) icing sugar
- 20 g (0.7 oz) passion fruit pulp (or juice, if you prefer no seeds)
Method
1
Place the bowl and whisk attachments of an electric mixer in the freezer for at least 15 minutes.
2
Pour the cream and mascarpone into the chilled bowl and begin whisking at medium speed. As the cream starts to firm up, increase the speed — it will gradually whip and thicken.
3
Check the consistency from time to time by stopping the mixer. The cream is ready when it holds its shape completely — if you turn the bowl upside down, it should not fall. Take care not to over-whip, as you risk ending up with butter; knowing when to stop is essential.
4
Add the icing sugar and passion fruit pulp (or juice) once the cream is almost fully whipped.
5
Refrigerate until ready to assemble.
Assembly
Ingredients
- 1 mango (200 g (7.1 oz) flesh)
- a little passion fruit pulp
- lime zest
- a quarter of a fresh passion fruit
- coconut shavings
Method
1
Peel the mango, remove the stone and cut the flesh into cubes. Add a little passion fruit pulp, mix to combine and set aside.
2
Place the coconut lime dacquoise on a serving plate. Spread the passion fruit Chantilly evenly over the top — using a ring to help achieve a uniform layer.
3
Arrange the mango cubes evenly over the Chantilly.
4
Grate lime zest over the top, add a quarter of a fresh passion fruit and scatter with coconut shavings. Serve without waiting too long.
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