Chef Franck named this delicious exotic dish for the variety of strawberry that grows well in Tennessee. With every bite, you’ll be surprised and delighted by the array of flavors. If you think you have what it take to try this at home, let us know and send photos. Otherwise, this is a special dish created for Interim guests in April. Did you know that Interim offers made-to-order dessert requests for special occasions?

Dacquoise Coco


85g egg whites

30g sugar

25g almond flour

65g powdered sugar

100g shaved coconut

Whip egg whites and add sugar. Once mixed, add almond flour and coconut. Spread dough out on a cookie sheet and bake for 20 minutes at 350.



Coconut Mousse


150g whole milk

25g egg yolk

65g powered sugar

20g cornstarch

12g sugar

90g white chocolate chips

120g cream

10g shaved coconut

 Make pastry cream (milk, yolks, powdered sugar, corn starch). Add coconut and melted white chocolate chips. Put mixture in the freezer for 20 minutes. After chilled, add whipped cream.

Strawberry Puree


100g sugar

100g water

200g strawberry puree

12g pectin

 In a saucepan, cook sugar and water at 120 Celsius. Add strawberry puree and bring to boil. Add pectin and 20g of sugar and continue boiling for 3 minutes.

To Build the Dessert

You will be alternating layers of the Dacquoise Coco, Coconut Mousse, and Strawberry Puree.

Cake, puree, mousse, cake, puree, mousse, puree.

Cut the cake into equal size rectangular portions. 

Top with ripe strawberries or your favorite chocolate!

Interim Restaurant & Bar


– Private Dinning Options – 

5040 Sanderlin Avenue | 901.818.0821 | interimrestaurant.com