Toasted Coconut and Lime Dacquoise

Ingredients

• Desiccated coconut, toasted120g
• Ground almonds60g
• Powdered sugar180g
• Egg whites, room temperature180g
• Caster sugar90g
• Lime zest3 limes
• Lime juice90g
• Whole eggs150g
• Caster sugar (curd)130g
• Butter, cold and cubed120g
• Double cream, cold300g
• White chocolate, finely chopped80g
• Toasted coconut flakes, for finishing40g
• Lime zest curls, for garnish1 lime

Method

1. 1.Make the lime curd: whisk lime juice, lime zest, whole eggs, and caster sugar in a saucepan over medium heat until thickened (about 82°C). Remove from heat, blend in cold butter until smooth. Press plastic wrap to the surface and refrigerate overnight.
2. 2.Trace two 20cm circles on parchment. Preheat oven to 160°C fan.
3. 3.Pulse toasted coconut, ground almonds, and powdered sugar together until fine. Set aside.
4. 4.Whip egg whites to soft peaks, then gradually add caster sugar until stiff and glossy. Fold in coconut-almond mixture in three additions.
5. 5.Pipe or spread the meringue (dacquoise) evenly into the two circles. Bake 25 minutes until crisp and pale gold. Cool completely on the tray.
6. 6.Melt white chocolate gently. Warm 60g of the double cream and pour over chocolate, stir smooth. Cool to room temperature.
7. 7.Whip remaining 240g cream to medium peaks. Fold in cooled white chocolate ganache to form a light, stable whipped cream.
8. 8.Loosen the cold lime curd and fold through one-third of the whipped cream to create a lighter mousse layer.
9. 9.Place one dacquoise disc on a serving board. Spread the lime cream mousse evenly. Set the second disc on top, pressing gently.
10. 10.Pipe or spread the remaining white chocolate whipped cream over the top in swooping peaks.
11. 11.Finish with toasted coconut flakes and curls of lime zest. Refrigerate 1 hour before serving to settle the layers.