Dacquoise

This is a delicious dessert: crunchy, chewy, fruity....and spectacular!!

Yields1 Serving
Meringue
 8 Egg whites
 ½ tsp Salt
 1 ½ cups Sugar
 1 tsp White vinegar
 2 cups Chopped toasted almonds (finely chopped)
 1 tsp Cornstarch
 2 tbsp Icing sugar
Filling
 4 Passion fruit
 1 cup Mascarpone
 ¼ cup Icing sugar
 1 cup Whipping cream
 1 cup Pomegranate seeds
Almond brittle
 1 cup Granulated sugar
 1 tbsp Corn syrup
 ½ cup Water
 ½ cup Toasted almonds Roughly chopped)
1

Preheat oven to 350°F (180°C).

2

Place parchment paper large enough to drape over sides on a large rectangular baking sheet or jelly roll pan.

3

Place egg whites and salt in the bowl of an electric mixer and beat until frothy. Slowly beat in sugar a few tablespoons at a time. Beat mixture until thick and glossy. Beat in vinegar.

4

Combine almonds and cornstarch and fold into mixture. Scoop onto parchment paper and smooth into each corner. Level top. Bake for 20 minutes or until mixture is browned on top.

5

Turn out onto a tea towel dusted with icing sugar. Cool a little and gently remove parchment paper.

6

Scoop passion fruit pulp into a bowl and beat into mascarpone along with 2 tbsp (25 mL) icing sugar.

7

Whip cream with remaining sugar until it holds its shape. Fold into mascarpone along with pomegranate seeds, Spread over meringue. Roll up from the short side like a jelly roll. Decorate the plate with almond brittle (recipe follows). Cut in slices and serve.

Almond brittle
8

Line a baking sheet with parchment paper.
Combine sugar, corn syrup and water in a small, heavy-bottom saucepan and cook over medium-high heat for about 12 minutes or until syrup becomes an amber colour or until a sugar thermometer reads 320°F (160°C). The colour will darken once off the heat.

9

Quickly stir in almonds and pour onto prepared cookie sheet to cool and harden. Break into pieces and serve alongside the dacquoise.

Ingredients

Meringue
 8 Egg whites
 ½ tsp Salt
 1 ½ cups Sugar
 1 tsp White vinegar
 2 cups Chopped toasted almonds (finely chopped)
 1 tsp Cornstarch
 2 tbsp Icing sugar
Filling
 4 Passion fruit
 1 cup Mascarpone
 ¼ cup Icing sugar
 1 cup Whipping cream
 1 cup Pomegranate seeds
Almond brittle
 1 cup Granulated sugar
 1 tbsp Corn syrup
 ½ cup Water
 ½ cup Toasted almonds Roughly chopped)

Directions

1

Preheat oven to 350°F (180°C).

2

Place parchment paper large enough to drape over sides on a large rectangular baking sheet or jelly roll pan.

3

Place egg whites and salt in the bowl of an electric mixer and beat until frothy. Slowly beat in sugar a few tablespoons at a time. Beat mixture until thick and glossy. Beat in vinegar.

4

Combine almonds and cornstarch and fold into mixture. Scoop onto parchment paper and smooth into each corner. Level top. Bake for 20 minutes or until mixture is browned on top.

5

Turn out onto a tea towel dusted with icing sugar. Cool a little and gently remove parchment paper.

6

Scoop passion fruit pulp into a bowl and beat into mascarpone along with 2 tbsp (25 mL) icing sugar.

7

Whip cream with remaining sugar until it holds its shape. Fold into mascarpone along with pomegranate seeds, Spread over meringue. Roll up from the short side like a jelly roll. Decorate the plate with almond brittle (recipe follows). Cut in slices and serve.

Almond brittle
8

Line a baking sheet with parchment paper.
Combine sugar, corn syrup and water in a small, heavy-bottom saucepan and cook over medium-high heat for about 12 minutes or until syrup becomes an amber colour or until a sugar thermometer reads 320°F (160°C). The colour will darken once off the heat.

9

Quickly stir in almonds and pour onto prepared cookie sheet to cool and harden. Break into pieces and serve alongside the dacquoise.

Dacquoise

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