Name: Toasted Coconut Dacquoise with Orange Pineapple Ice Cream
Yield: Makes 8 to 10 servings
Ingredients: 1/2 fresh pineapple (preferably labeled "extra sweet"); 1 1/2 cups heavy cream; 1 cup whole milk; 2/3 cup sugar; 1/8 teaspoon salt; 3 large eggs; 1 tablespoon finely grated fresh orange zest; 1/2 cup fresh orange juice; 1 tablespoon fresh lemon juice; 1 1/4 cups sweetened flaked coconut (4 1/2 ounces); 4 large egg whites at room temperature for 30 minutes; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1 cup sugar; Accompaniment: orange rum caramel sauce; an instant-read thermometer; parchment paper; a 9- to 91/2-inch springform pan; a pastry bag fitted with a 1/2-inch plain tip; an ice cream maker

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Toasted Coconut Dacquoise with Orange Pineapple Ice CreamSang An

Cooks' notes:

·Meringue rounds can be baked 4 days ahead and kept in an airtight container at room temperature.
·Ice cream can be made 4 days ahead. Soften in refrigerator before spreading on meringues.
·Dacquoise can be assembled and frozen 2 days ahead.
·This dessert can also be made using 2 1/4 pints superpremium vanilla ice cream. Stir ice cream together with juices and pineapple.

Recipe notes

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