I am a visual person, and I love when a picture in a cookbook captures my attention. This Coconut-Roasted Pineapple Dacquoise definitely did just that, although I waited longer than I usually would to make it! Once the summer rolled around, I had a good feeling this would be chosen. I love pineapple, and it seems like other fresh fruits are features more often in summer desserts. This dessert features pineapple, and combines it with coconut and white chocolate whipped cream sandwiched between layers of meringue. When you put all those elements together, you have a spectacular summer dessert.
This wasn’t difficult to make, but did require some advance planning. The meringue bakes for 3 hours (I wish I had read carefully before starting to bake at 9:30 PM!) and the white chocolate whipped cream needs a good chilling period. Once assembled, the dessert needs at least 4 hours in the refrigerator. I made the cream and the meringues in one night, assembled it early the next afternoon, and let it chill until after dinner. It was a pretty messy dessert and it doesn’t keep well, so that is something to keep in mind as well. I think my favorite part of this dessert is the white chocolate whipped cream. I am already thinking of some other desserts it would go with- I think it would be great as a filling for cupcakes or to go between cake layers. This dessert was definitely worth the wait! You can visit Andrea’s blog for the recipe, and the TWD blog to see everyone else’s pineapple creations.