Tropical Napoleons: Thin rounds of meringue are layered with fruit and whipped cream for a dreamy dessert!
I was doubtful about receiving a positive reaction to these Tropical Napoleons from my family as I read through the ingredient list: coconut, mango, papaya and kiwi. The hubby was more a strawberry and banana guy.
You know that. This “tall dessert named after a short general” was from contributing baker, Charlotte Akoyto. Instead of the classic puff pastry layered with cream and fruit, we were instructed to make thin coconut meringues. I decided to go rogue and make some sans coconut, for Bill, and the rest fully tropical.
Napoleons with Meringue Wafers
Nick was home from college for a long weekend before summer school began. He and Bill were much more interested in the jumbo chocolate chip cookies I had baked earlier in the day.
Nick was a good sport (the key to getting more cookies!) and took a bite. ” Not bad,” was his verdict. I’ll take that. I thought they were lovely, light and ideal for dessert on that hot spring evening. The meringue wafers were a little fiddly to make.
Tips for Making Meringue Wafers
Instead of greasing and flouring my baking sheet, I just covered them with parchment. But when they wouldn’t come off after my first attempt at removal, I popped them back in the oven to firm up to crispy perfection.
These meringues were made by using a template cut out of a plastic lid from my kitchen. Definitely a learning curve involved…but luckily, they can be made a couple days ahead for an easy company dessert with very little prep work to get them to the table.
And for Bill, besides leaving the coconut out of the meringues, I used more conventional fruit: strawberries, blackberries, blueberries and raspberries. He eventually enjoyed one, truly he did. But chocolate chip cookies trump almost everything in his book!
The Napoleon Recipe
The recipe for these summery Tropical Napoleons can be found HERE.