Victoria
Victoria Dessert Assembly and Decoration: Pipe coconut mousseline onto the coconut dacquoise, top with seasoned pineapple, and brush with mirror glaze.
Ingredients
lime zest
to taste
Instructions
1
Assembly
Using a piping bag fitted with a #10 tip, fill the centre of the coconut biscuit with a spiral of coconut mousseline cream. Cut the zest using a zester or grater. Cover with seasoned pineapple sticks that you have carefully drained on absorbent paper.
2
Decoration
Place a few lime zest strips on top; coat with the well-liquid exotic glaze by dabbing it on with a brush.
