Strawberry Rose Meringue Dacquoise
I made this for Father’s Day. It was totally delicious. And I have to say I loved how beautiful it was. The rose petals totally made it. But if you cannot source them, it is not a deal breaker. If you have roses growing, just wash the petals really well and air dry them before using. You can eat them, or not.
The beetroot powder is pretty available these days, I used to stock it, but alas no longer!! One bag will however last you a lifetime, so lash out and get some. I use it a fair bit and there other recipes on this site using it.
Think of this as a special occasion cake. It is pretty special. (Don’t forget to post pics when you make it!! I love seeing your hard work!)
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Dacquoise
- 100 Grams pistachios, shelled
- 1 vanilla bean BUY
- 230 Grams egg whites
- 300 Grams golden caster sugar
- 2 Tablespoons cornflour/corn starch
- 2 Tablespoons beetroot powder for dusting
-
Filling
- 200-250 Grams Citrus Curd premade and cold Recipe BUY
- 600 Grams pure cream
- 2 Tablespoons rosewater
- 1-2 Teaspoons beetroot powder
- 2 Teaspoons vanilla bean paste BUY
- LOADS fresh strawberries, cut into quarters
- rose petals to garnish if desired
- icing sugar to dust the top of the cake
Do
- 1
Toast pistachios and vanilla bean on flat oven tray for 10 minutes by placing into a cold oven set to 200ºC. Set aside to cool. Reduce oven temperature to 140ºC.
- 2
Draw two 16cm circles onto baking paper and place onto flat trays. Set aside.
- 3
Place roasted pistachios and vanilla bean into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside. Clean and dry the Thermomix bowl thoroughly.
- 4
Place egg whites into the Thermomix bowl and beat 5 min/37ºC/Butterfly/speed 3.
- 5
Beat 4 min/60°C/Butterfly/speed 3/MC off adding sugar and cornflour through the hole in lid a little at a time.
- 6
Beat 20 min/Butterfly/speed 1/MC off. (This is not a typo!!)
- 7
Remove Butterfly. Add milled nuts to the Thermomix bowl and incorporate 12 sec/Interval. Finish by hand with a spatula. Divide mixture between circles on prepared trays. Sift the beetroot powder if using onto the edges of the daquoise.
- 8
Bake for 45 minutes. Cool slightly before lifting dacquoise off the paper with a large flat spatula. Cool completely on wire rack.
- 9
When ready to assemble place cream, rosewater, beetroot powder and vanilla bean paste into the clean, dry Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Remove Butterfly. Add lemon curd and combine using spatula.
- 10
Place a dollop of this mixture onto the plate or platter that you will serve it on, then top with the bottom layer of the dacquoise. Top with half of the cream, and push as many strawberries into it as you feel like. Place the other dacquoise layer on top and then finish off with the rest of the cream and strawberries.
- 11
Arrange a few rose petals on top and dust all with icing sugar.
More
This will keep well in the fridge for 24 hours. After that you will find it doesn’t cut well, but is still delicious.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
