Tuesdays with Dorie BWJ: Tropical NapoleonsMay 20, 2014 at 5:51 pm | Posted in BWJ, groups, other sweet, sweet things, tuesdays with dorie | 13 Comments
Tags: baking, dessert, fruit
Charlotte Akoto’s recipe for Tropical Napoleons is in a section of the book called “Grand Pastries,” which seems to mean plated desserts. I have to say that a lot of them look kinda dated to me, but that doesn’t mean they don’t still taste great. This dessert, with layers of coconut and sesame meringue, fruit and rum whipped cream is really light, but so satisfying. I wouldn’t turn down Eaton mess or a pavlova, so I knew I would like this one, too.
Despite its “grand” status, this recipe isn’t really that involved. Whipped cream and sliced fruit are easy enough to prep. If you don’t have a good selection of tropical fruit (I wish I could buy passion fruit in Brooklyn from any corner fruit guy like I could when we lived in Sydney), just go with straight-up berries. Even the meringue is a simple one to make, and a quick stencil cut from a yogurt lid makes perfect meringue disks. I baked my meringues on a Silpat and they took almost twice as long as the recipe said to get fully crisp. If anything gives you trouble, it will be getting those meringues off your sheet pan after they’re baked– they’re meant to be really thin, which also makes them really brittle. I only broke one before discovering that if I ran an offset spatula carefully around its outer edge before kind of pressing the spatula down into the Silpat and scooting it underneath the meringue, it would come off in one piece. The meringues are sweet, so I cut back a bit on the sugar in the cream.