Dacquoise with Raspberry Cream

Ingredients

• For the almond meringue layers: For the almond meringue layers:
• 4 large egg whites 4 large egg whites
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 teaspoon cream of tartar 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For the raspberry cream filling: For the raspberry cream filling:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 cup (150g) fresh raspberries, plus extra for garnish 1 cup (150g) fresh raspberries, plus extra for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 19g, 10g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F) and line two baking sheets with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
3. 3.
   Add the cream of tartar and continue beating until soft peaks form.
4. 4.
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed until stiff peaks form.
5. 5.
   Gently fold in the ground almonds and vanilla extract until well combined.
6. 6.
   Divide the meringue mixture into four equal portions and spread each portion into a 6-inch (15cm) circle on the prepared baking sheets.
7. 7.
   Bake for 30-35 minutes or until the meringue is crisp and lightly golden.
8. 8.
   Remove from the oven and let the meringue layers cool completely on the baking sheets.
9. 9.
   In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
10. 10.
    Gently fold in the fresh raspberries, being careful not to overmix.
11. 11.
    Place one meringue layer on a serving plate and spread a generous amount of the raspberry cream filling on top.
12. 12.
    Repeat with the remaining meringue layers and filling, finishing with a layer of cream on top.
13. 13.
    Garnish with fresh raspberries and dust with powdered sugar.
14. 14.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
15. 15.
    Slice and serve chilled.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the meringue layers to achieve the desired texture. You can grind whole almonds in a food processor until finely ground.
• Raspberries — Choose ripe and juicy raspberries for the cream filling to enhance the flavor. If fresh raspberries are not available, you can use frozen raspberries that have been thawed.

Tips & Tricks

• To achieve the perfect meringue texture, make sure your mixing bowl and beaters are clean and free of any grease.
• Allow the meringue layers to cool completely before assembling the Dacquoise to prevent the cream from melting.
• For an extra touch of elegance, drizzle melted dark chocolate over the top of the Dacquoise before serving.
• If you prefer a sweeter cream filling, you can add more powdered sugar to taste.
• Serve the Dacquoise chilled for the best flavor and texture.

Serving advice

Serve the Raspberry Dacquoise chilled for a refreshing and delightful dessert experience. Slice it into elegant portions and accompany each slice with a dollop of whipped cream and a fresh raspberry on top.

Presentation advice

To present the Raspberry Dacquoise beautifully, place it on a decorative serving platter or cake stand. Dust the edges with powdered sugar and garnish with fresh mint leaves for a pop of color. Serve it on elegant dessert plates for a truly sophisticated presentation.