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

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

Mirror glaze

• chilled water, for soaking
• 4 titanium strength gelatine leaves
• 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)