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Coconut‑Pineapple Log
An elegant dessert log made of coconut dacquoise, coconut mousse, pineapple insert flavored with lime, rum and agar‑agar, decorated with colored French meringue. Ideal for a festive meal or a gourmet brunch.
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Cost Breakdown
Critical Success Points
- • Whipping very stiff egg whites
- • Baking the dacquoise (180 °C, 15 min)
- • Activating the agar‑agar (boiling)
- • Reaching 121 °C for the Italian meringue syrup
- • Freezing the log (4‑5 h)
- • Slow baking of the French meringue (100 °C, 2 h)
Safety Warnings
- • The meringue syrup reaches 121 °C – handle with care and use a thermometer.
- • Agar‑agar must boil to activate its gelling power.
- • Use the torch away from flammable materials.
- • Handle hot knives with protective gloves.
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