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 time...so feel free to make it a few days in advance of needing it!)
(Then go and try these other similar desserts!)
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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Need
-
Coffee Infused Cream
- 600 Milliliters cream BUY
- 10 Grams ground coffee
-
Mocha Ganache
- 90 Grams milk
- 15 Grams honey
- 1/2 Teaspoon gelatine, bloomed in a little water
- 200 Grams chocolate dark, plus more for garnish BUY
- 180 Grams Coffee Infused Cream
-
The Dacquoise
- 300 Grams almonds blanched BUY
- 230 Grams egg whites
- 300 Grams raw caster sugar BUY
- 2 Tablespoons cornflour or cornstarch
- 2 Teaspoons vanilla bean paste BUY
Do
- 1
To make the coffee infused cream, whisk the coffee into the cream. Refrigerate for at least 2 hours.
- 2
To make the ganache, place milk and honey in the Thermomix bowl. Warm 3 min/80°C/speed 1.5.
- 3
Add bloomed gelatine, combine 1 min/speed 2.
- 4
Add chocolate and melt 3 min/50°C/speed 2. Ensure chocolate is completely melted. Add time if needed.
- 5
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.
- 6
To make the Dacquoise, preheat oven to 140°C. Line 2 baking trays with paper.
- 7
Place egg whites into the Thermomix bowl and beat 5 min/37ºC/Butterfly/speed 3.
- 8
Beat 4 min/60°C/Butterfly/speed 3/MC off adding sugar and cornflour through the hole in lid a little at a time.
- 9
Beat 20 min/Butterfly/speed 1/MC off.
- 10
Remove Butterfly. Add milled nuts to the Thermomix bowl and incorporate by hand with a spatula.
- 11
Divide mixture on prepared trays. Making 2 large, thin rectangles.
- 12
Bake for 45 minutes. Cool slightly before lifting dacquoise off the paper with a large flat spatula. Cool completely on wire rack.
- 13
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.
- 14
Whip remaining Coffee Infused Cream. 20 sec/Butterfly/speed 4. Or until stiff peaks form.
- 15
Pipe on top of Dacquoise. Decorate with grated chocolate and New Farm Chocolate coated coffee beans.
