Triple-Decker Poppyseed Coconut Flourless Pastry
A desert that I made in Fall of 2008 for a friend with wheat and gluten allergies. The bottom layer is chewy sesame toffee. The filling is a mix of white chocolate, flaked coconut, whipped cream, walnuts, minced candied ginger and lemon zest. The dark brown wafers are baked circles of ground poppy seed, sugar and a dash of water. The topping is a bit of the filling and a few thin strips of candied ginger.
The desert should be assembled for a few hours before serving (to allow the poppy seed wafer to soften a little bit) and then chilled in a freezer for about 30 minutes.