Pineapple Coconut Meringue Torte
An elegant layered dessert featuring crispy meringue disks filled with pineapple coconut pastry cream and caramelized pineapple slices, topped with toasted coconut flakes. This tropical-inspired torte combines sweet, creamy, and crunchy textures.
Ingredients
- •1 batch Batter for Crunchy Meringue Cookies
- •½ whole fresh pineapple, peeled and cored
- •2 tablespoons Olive oil
- •1 pinch Coarse salt
- •½ cup heavy cream
- •2 tablespoons confectioners sugar
- •½ cup unsweetened flaked coconut
- •1 piece piping bag with plain tip
Cooking Instructions
- 1.
Preheat the oven to 200°F. Line 2 baking sheets with parchment paper.
5 min
- 2.
Prepare the meringue cookie batter as directed. Using a piping bag with a 1/2-inch plain tip, or using a spoon, form the meringue into three 8-inch disks on the lined baking sheets, each about 1/2 inch thick.
15 min
- 3.
Bake for about 45 minutes, until crisp on the outside but still moist in the center. Cool completely in the oven.
45 min
- 4.
Halve the pineapple lengthwise and cut the pieces crosswise into 1/4-inch-thick slices. Heat a very thin layer of oil in large nonstick skillet or griddle over medium-high heat and add the pineapple. Cook for 4 to 5 minutes, until seared and golden, then flip the pieces and sear the other side. Transfer the pieces to a plate and sprinkle them lightly with salt; cool to room temperature.
20 min
- 5.
Whip the cream until soft peaks form; sift the confectioners' sugar over it and whip until combined and the cream forms medium-firm peaks. Put the pastry cream in a large bowl and whisk to loosen it.
10 min
- 6.
Add about a third of the whipped cream and whisk it into the pastry cream to lighten it. Using a large spatula, add the remaining whipped cream and fold it into the pastry cream until just combined. Reserve about 1/2 cup of the cream and transfer the remainder to a piping bag fitted with a 1/2-inch plain tip.
10 min
- 7.
Put one meringue disk onto a serving plate and pipe a spiral of pastry cream (using a little less than half of it) over it, covering it completely but leaving a 1/2-inch border around the edge. Blot the pineapple pieces with a paper towel and arrange half of them, fanning them in a concentric circle, over the pastry cream. Put another meringue disk on top and repeat with the remaining pastry cream and pineapple. Top with the remaining meringue disk and, using a small off set spatula, spread the reserved pastry cream in a thin even layer over the top. Sprinkle the coconut evenly over the top.
20 min
- 8.
The torte can be sliced immediately and served but is better if refrigerated for at least 1 hour and no longer than 3 hours to soften the meringue.
60 min
