• 

  shelled unsalted pistachio nuts

  10 - 20 g

Cocoa-coconut cake base

• 

  vegetable oil for greasing
• 

  unsalted butter cut into pieces

  110 g
• 

  Chocolate Ripple biscuits™

  200 g
• 

  desiccated coconut

  50 g

Chocolate mousse

• 

  titanium strength gelatine leaves

  3
• 

  chilled water for soaking
• 

  milk chocolate broken into pieces

  600 g
• 

  pouring (whipping) cream (see Tips)

  700 g
• 

  Irish cream liqueur

  180 g

Mirror glaze

• 

  titanium strength gelatine leaves

  4
• 

  chilled water for soaking
• 

  white chocolate broken into pieces

  350 g
• 

  water room temperature

  150 g
• 

  white sugar

  300 g
• 

  sweetened condensed milk

  200 g
• 

  food colouring (red - see Tips)

  1 - 2 teaspoons
• 

  macarons of choice, for decorating (see Tips)