Mocha Dacquoise

Serves 8-12 Prep Time 1 hours   Cook Time 45 minutes   Rated:

WHat is a dacquoise I hear you ask??

A dacquoise is a French dessert made of layers of meringue and nut-based meringue, typically almond or hazelnut, that are often filled with cream or buttercream. It's known for its delicate, crisp texture and rich, nutty flavor. We have a couple of recipes on this site as initially it was a way to bulk up a floppy meringue made in the Thermomix, that was until I discovered this amazing method for meringues!

ANYHOO, as Insider Clubbers are getting a discount from the lovely peeps at New Farm Confectionery on occasion, we decided to use their delicious choc coated coffee beans as a garnish for this mocha inspired dessert. Start your engines lovelies. This is a keeper. (Oh and it improves in flavour over feel free to make it a few days in advance of needing it!)

(Then go and try these other similar desserts!)

Vanilla Almond Dacquoise

Strawberry Rose Meringue Dacquoise

Almond Dacquoise with Lemon Cream & Berries

Pecan Dacquoise With Orange Chocolate Cream

Lemon Meringue Pavlova with Almonds

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To make the coffee infused cream, whisk the coffee into the cream. Refrigerate for at least 2 hours.


To make the ganache, place milk and honey in the Thermomix bowl. Warm 3 min/80°C/speed 1.5.


Add bloomed gelatine, combine 1 min/speed 2.


Add chocolate and melt 3 min/50°C/speed 2. Ensure chocolate is completely melted. Add time if needed.


Add 180g of the coffee infused cream and combine 10 sec/speed 3. Pour into a container and refrigerate for at least 2 hours. Or until ready to use.


To make the Dacquoise, preheat oven to 140°C. Line 2 baking trays with paper.


Place egg whites into the Thermomix bowl and beat 5 min/37ºC/Butterfly/speed 3.


Beat 4 min/60°C/Butterfly/speed 3/MC off adding sugar and cornflour through the hole in lid a little at a time.


Beat 20 min/Butterfly/speed 1/MC off.


Remove Butterfly. Add milled nuts to the Thermomix bowl and incorporate by hand with a spatula.


Divide mixture on prepared trays. Making 2 large, thin rectangles.


Bake for 45 minutes. Cool slightly before lifting dacquoise off the paper with a large flat spatula. Cool completely on wire rack.


To assemble, line a loaf tin with cling wrap. Cut dacquoise to fit tin. Layer dacquoise and cold ganache until you've used it all. Leaving space for cream on top.


Whip remaining Coffee Infused Cream. 20 sec/Butterfly/speed 4. Or until stiff peaks form.


Pipe on top of Dacquoise. Decorate with grated chocolate and New Farm Chocolate coated coffee beans.

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