For 4 coconut and chocolate fingers

Coconut dacquoise
35g egg whites
50g grated coconut
30g icing sugar
15g caster sugar

Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Poach thin balls about the length of your finger mould on a baking sheet and bake at 170°C for 12 to 15 minutes. Leave to cool.

Coconut mousse
150g cold liquid cream
120g coconut cream
20g caster sugar
2 sheets of gelatine (4g)

Heat the coconut cream with the caster sugar. Remove from the heat and add the gelatine leaves, previously softened in a bowl of cold water. Whip the cream with an electric mixer, then carefully add the cooled coconut cream. Fill the finger moulds with Silikomart, place a biscuit on top and place in the freezer overnight.

Rock icing
125g milk chocolate
10g neutral oil
20g chopped almonds
Mix and melt the milk chocolate and the neutral oil. Add the chopped almonds. Stir to combine. When the glaze is around 35°C, dip the still frozen desserts into the chocolate using wooden skewers. Scrape them off the edge of the dish to remove the excess chocolate.

Poached whipped cream
50g of liquid cream (minimum 30% fat)
25g mascarpone
15g caster sugar
Whip the cold cream with a little mascarpone with an electric mixer. Gradually add the caster sugar. Poach the whipped cream onto the entremets.

I decorated with crunchy balls, a circle of sweet pastry cut out with the help of piping, a homemade raffaello (I mixed grated coconut with sweetened condensed milk and I placed a whole hazelnut in the middle).