Mirror glaze cake

• 10 - 20 g shelled unsalted pistachio nuts

Cocoa-coconut cake base

• vegetable oil for greasing
• 110 g unsalted butter cut into pieces
• 200 g Chocolate Ripple biscuits™
• 50 g desiccated coconut

Chocolate mousse

• 3 titanium strength gelatine leaves
• chilled water for soaking
• 600 g milk chocolate broken into pieces
• 700 g pouring (whipping) cream (see Tips)
• 180 g Irish cream liqueur

Mirror glaze

• 4 titanium strength gelatine leaves
• chilled water for soaking
• 350 g white chocolate broken into pieces
• 150 g water room temperature
• 300 g white sugar
• 200 g sweetened condensed milk
• 1 - 2 teaspoons food colouring (red - see Tips)
• macarons of choice, for decorating (see Tips)