The word “meringue” comes from the Latin words meaning “to beat,” which describes the process of making it.
Meringues have been around for centuries, but they were originally used as food decorations rather than desserts.
What Is The Difference Between A Dacquoise And A Meringue?
Dacquoises are similar to meringues in that both contain egg whites, sugar, almonds, and sometimes flour or cornstarch.
However, there are several key differences between these two types of treats.
Meringues usually contain more sugar because they are meant to be eaten on their own without any other added ingredients.
On the other hand, dacquoises are layered with different kinds of fillings such as sweetened condensed milk, caramel sauce, coconut cream, and even fruit preserves.
Differences Between Meringues and Daquoises
- Both are made by beating egg white until stiff peaks form.
- Dacquoise contains less sugar because it has additional ingredients like nuts and/or fruits.
- Daquoises are baked while meringues are not.
- Dacquoises can be decorated however you want (e.g., using icing)
- Meringues do not need to be refrigerated before eating, whereas daquoises will last longer if stored properly at room temperature.
- Meringues can be frozen, but daquoises cannot.
What Ingredients Are Needed To Make A Dacquoise?
A simple dacquoise recipe requires three main components: eggs, sugar, and cornstarch (or flour).
The first two are essential, while the third component may be optional depending on your preferences.
- Eggs: Eggs are an important ingredient in any baked good. They provide structure, moisture, and leavening power. When you bake with eggs, you can control how many yolks or whites you use by using one whole egg plus another half-egg white or two entire egg whites.
- Sugar: Sugar is also known as granulated sweetener because it’s finely ground. It adds sweetness to baked goods and helps keep them moist. You can add up to one cup of powdered sugar per 1/4 cup of liquid (e.g., milk, water, etc.). One teaspoon of sugar will equal about 2 tablespoons.
- Cornstarch: Cornstarch is a thickening agent that works well when baking. It’s commonly added to sauces, gravies, soups, and casseroles. It’s available at most grocery stores and is inexpensive. If you don’t want to buy it, you can substitute all purpose flour instead.
How much of each ingredient should I use?
You need enough of each ingredient so that your batter has the proper consistency.
Here’s what a ratio chart might look like:
- 1 egg (whole)
- 1 tablespoon sugar
- 1/4 cup cornstarch
If you want more information on these ratios, check out our article called How Much Is Too Much?
What Is The Traditional Flavor Of A Dacquoise?
A dacquoise is traditionally flavored with vanilla or coffee beans.
However, some people prefer their dacquoises without any added flavors at all.
You can also add other types of nuts like almonds or hazelnuts in this recipe.
Other popular additions include sliced fruits such as strawberries or raspberries.
The most common flavor that goes into dacquoises is vanilla because it gives them an elegant taste while still being simple enough to be eaten by everyone who likes sweet things.
You can find recipes for traditional dacquoise recipes online, but there are many variations on these basic principles.
Many modern versions use brown sugar instead of white sugar.
Some recipes will call for adding spices like cinnamon or nutmeg to the batter before baking.
Others may just use regular egg whites mixed with granulated sugar. In addition, some chefs mix different ingredients together to create new flavors.
For example, if you want to try something more exotic, you can combine dark rum with your eggs to get a boozy version called a “rum cake.”
Dacquoise Ingredients
- 1 cup (250g) sugar
- 5 large egg whites
- Pinch of salt
- 1/4 teaspoon cream of tartar
- Zest of 1 lemon
- 1 tablespoon vanilla extract
Traditional dacquoise recipes usually call for using fresh fruit like strawberries, blueberries, blackberries, or raspberries, but you can experiment with whatever kind of berries you have available.
To keep your dacquoise uniform, cut each piece of fruit into quarters.
If you don’t have fresh fruit, you can substitute frozen pieces instead.
How Do You Make A Chocolate Dacquoise?
This classic French pastry has three main components, including the following:
- Almond paste (or marzipan) – This is commonly referred to by its original name, “almonds in sugar” because it was originally made with almonds that had been soaked overnight in water and then ground into flour after being dried out.
- Chocolate ganache – The word “ganache” means “cheese” or “cream cheese” in French, so this component can be thought of as a type of cream cheese. However, instead of using dairy milk, this mixture contains cocoa powder.
- Meringue – This is just what it sounds like – an egg white-based confection that gets whipped up until stiff peaks form.
There are several ways to create your own chocolate dacquoise, depending on how much time and effort you want to put into it.
Let’s go through some different methods.
Note: You will need a few kitchen tools if you would like to recreate these recipes at home. Here is a list of all the things you may need:
- Baking sheet
- Parchment paper
- Medium saucepan
- Hand mixer
- Mixing bowl
- Large mixing spoon
- Measuring cup
- Spatula
- Whisk
- Cooling rack
- Plastic wrap
- Candy thermometer
- Silicone baking mat
- Heavy duty aluminum foil
- Electric knife
- Rolling pin
Method 1: Make the base layer first
You can start off by preparing one large pan and filling it halfway with almond paste.
Then, pour about half of the remaining almond paste onto another piece of parchment paper and spread it evenly across the surface of the pan.
Next, cover the almond paste with more parchment paper and place it over the top of the almond paste.
Use the rolling pin to press down firmly on the top of the second piece of parchment paper to ensure that there are no air bubbles trapped underneath.
Now, take the heavy duty aluminum foil and use a silicone baking mat to carefully lay it directly on top of the second piece of parchment paper.
Carefully lift the two pieces of foil together, ensuring that any excess aluminum foil hangs over the sides of the pan.
Take the plastic wrap and fold up each corner of the aluminum foil to create a cone shape with the corners pointed inward.
Place the cone-shaped aluminum foil over the top of the cake. It should completely cover the entire cake.
Take the candy thermometer and insert it into the center of the cake.
Once the temperature reaches 110 degrees Fahrenheit (45 Celsius), remove the aluminum foil cone from the top of the cake.
If necessary, gently pull back the edges of the aluminum foil to allow steam to escape while cooking.
Place the cooled cake pan on a cooling rack, and wait 20 minutes before removing the parchment papers from the bottom of the cake.
Now, turn the cake upside down and peel away the parchment paper.
Flip the cake right side up and set aside to cool completely.
Once the cake is cold, cut it into small cubes to serve.
To store leftover cakes, place them in an airtight container and freeze them for later use.
Method 2: Bake the chocolate ganache layer next
To prepare the chocolate ganache, combine the melted chocolate and cream in the medium sized saucepan over low heat.
Stir continuously until the mixture begins to thicken slightly.
Remove the pan from the stovetop and let sit for five minutes before pouring the mixture into a shallow dish that is roughly twice as deep as the height of the ganache when poured in.
Using the spatula, smooth the ganache out to fill the dish.
Cover the dish with plastic wrap and chill in the refrigerator for 30 minutes.
Prepare the meringue
In the mixing bowl, whisk the egg whites until stiff peaks begin to form.
Turn the bowl upside down onto a flat surface to avoid creating too many bubbles.
Slowly add the powdered sugar, continuing to stir constantly until the sugar dissolves entirely.
Add vanilla extract, and continue stirring.
Do not stop stirring once the sugar starts to dissolve.
Continue whipping until the meringue forms stiff peaks.
Assemble the dacquoise
Use a measuring cup to scoop equal amounts of both types of almond paste onto separate plates.
Spread the almond paste out in an even layer, leaving enough space between each layer to see the other ingredients.
Set aside.
Remove the chilled ganache from the refrigerator and scrape off the hardened edge of the dish with a butter knife.
Pour the ganache evenly over the almond paste layer, smoothing it out with the spatula.
Be careful not to disturb the layers of almond paste beneath the ganache.
Repeat the above step with the remaining half of the ganache and almond paste.
When the ganache layer is complete, take the meringue and spoon it equally over the ganache layer.
Smooth out the meringue with a spatula to achieve an even finish.
Gently tap the plate against the counter to release any air bubbles under the meringue.
Refrigerate the finished dacquoise for one hour.
Serve immediately or refrigerate until ready to eat.
How Do You Make A Coffee Dacquoise?
To create a coffee dacquoise, start by preparing your base.
First, mix 1/4 cup (50 grams) of powdered sugar with 3 tablespoons of hot water until dissolved in order to create a paste.
Next, combine 2 cups (200 grams) of all-purpose flour, 4 teaspoons of baking powder, 1/4 teaspoon of salt, and 11/2 teaspoons of instant espresso powder into a large bowl.
Stir together to form a smooth batter.
In another bowl, add 8 ounces (225 grams) of unsalted butter at room temperature that has been cut into small pieces.
Add this mixture to the dry ingredients and stir to form a dough.
Transfer the dough onto a piece of parchment paper on top of an inverted sheet pan.
Use a sharp knife or bench scraper to evenly divide the dough into 12 equal parts and shape each part into a round ball.
Once you have shaped them all, place them over the prepared sheet pan so that there are no gaps between any two balls.
Bake these cookies in a preheated oven set to 375 degrees Fahrenheit (190 degrees Celsius) for about 20 minutes, or until lightly browned on the edges.
Now that you have baked your cookie rounds, let’s move on to the next step.
Once the cookies are cooled down enough to handle, use a fork to poke holes throughout the surface of each one.
This will help the steam released during cooking dissipate more quickly.
Next, prepare the filling. Combine 6 ounces (170 grams) of semisweet chocolate chips with 6 ounces (170 grams) of heavy cream in a medium saucepan.
Cook over low heat for 5 minutes, stirring occasionally, until melted completely.
Remove the mixture from the stovetop and allow it cool slightly before adding half of the whipped cream to the mixture.
After the mixture is combined, pour the rest of the whipped cream on top of it using a spatula.
You can also use a piping bag fitted with a plain tip if you prefer.
Lastly, decorate the dacquoises with some sprinkles.
Place a dollop of chocolate ganache on the center of each dacquoise, followed by a layer of whipped cream.
Repeat the entire process three times, finishing with a final layer of whipped cream.
If you want to serve your coffee dacquoise immediately, simply pop it out of its mold and enjoy!
If not, refrigerate the finished product overnight before serving.
Serve cold with additional whipped cream on top of each individual portion.
What Is The Difference Between A Dacquoise And A Cake?
Dacquoises are similar to cakes in that both use layers of different ingredients, although there is one major difference.
Cakes usually only contain flour, eggs, sugar, butter or oil, while dacquoises also include nuts like almonds, hazelnuts, pecans or pistachios.
The layers can be filled with anything from fruit to chocolate to whipped cream.
Cake recipes often call for specific types of flour (e.g., all-purpose), whereas dacquois recipes specify white flour or whole wheat flour.
Some people add other dry ingredients such as baking powder or cocoa powder when making cakes, but not when making dacquoises because these ingredients affect the texture of the meringue.
Another key distinction is that dacquoises are typically baked at lower temperatures than cakes.
This makes them more delicate and crunchy on top.
Dacquoise Ingredients
- 1/4 cup granulated sugar
- 5 egg whites
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 cup sliced almonds
- 2 teaspoons cornstarch
Directions:
Preheat oven to 200° F. In a large bowl, whisk together the egg whites until foamy.
Add the sugar gradually, mixing constantly until well combined.
Continue cooking and mixing over medium heat until the mixture reaches 160ºF.
Remove from heat and continue beating until soft peaks form.
Transfer the mixture into another bowl and place in refrigerator about 10 minutes to cool completely before continuing.
In a small saucepan combine the almond slices and 2 tablespoons water.
Cook over low heat until the liquid evaporates, about 5 minutes.
Remove from heat and transfer the mixture onto a paper towel to remove excess moisture.
Set aside.
When cooled, stir together the remaining ingredients except for the almond filling.
Pour half the batter into an ungreased 9×9 inch baking pan.
Spread the almond filling evenly across the surface of the batter using the back of a spoon.
Repeat this step twice more so that you end up with three layers of almond filling and two layers of batter.
Bake at 200º F for 30 minutes then reduce temperature to 170º F and bake for 15 minutes longer.
How Do You Make A Gluten Free Dacquoise?
There are several different types of dacquoises depending on what ingredients you use to create your own version.
You can find recipes that call for any combination of nuts, flour, eggs, sugar, or milk.
You will need two 9-inch (23cm) round pans with removable bottoms if you want to make this at home.
If you don’t have these pans, then you’ll just need to bake them in an 8×8 inch baking pan instead.
The best way to get started is to check out our guide to baking gluten free cakes, cookies, cupcakes, brownies, and more!
Ingredients
- 1 1/4 cups granulated white sugar
- 1/2 teaspoon salt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
Preparation
Step One: Preheat oven to 350 degrees Fahrenheit (177 Celsius).
Step Two: Put all of the dry ingredients into a bowl. Mix well.
Step Three: Add the wet ingredients into another mixing bowl. Then add the dry ingredients to the mixture slowly until everything is mixed together.
Put the batter in one of the prepared baking dishes.
Repeat this step twice more so you end up with three separate batters.
How Do You Make A Dairy Free Dacquoise?
Dairy-free dacquoises are not difficult to prepare or assemble if you follow our simple tips below.
If you want your dacquoise to be completely dairy free, you can substitute all of the ingredients with vegan alternatives where possible.
- You will need two bowls, one for beating egg whites and another for whipping cream. You may also use an electric mixer instead of hand-mixing the eggs and cream.
- If you would like to add some flavor to your dacquoise, try adding extracts such as vanilla, coffee, or even lemon zest in place of sugar.
- When you mix all of the ingredients together, keep things moving so that the mixture doesn’t get too warm, otherwise it might curdle.
- Once everything has mixed well together, transfer the batter into a piping bag (or other pastry tube) and pipe out small rounds onto a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (180°C). Once baked, remove them from the oven and let cool on a wire rack.
Tip 1 – Make sure your eggs are fresh!
As we mentioned above, when working with raw eggs, it’s important to make sure that the eggs are fresh.
This means buying organic eggs from a local farmer, using only pasteurized eggs, and storing them in the refrigerator until ready to use.
It’s also recommended to wash your hands thoroughly before handling any eggs, especially if you’re allergic to eggs.
Tip 2 – Use a piping bag
A piping bag is a tool specifically designed to create pretty designs by squeezing out little dollops of dough onto a tray.
Using this method ensures that there aren’t lumps in your finished product.
Tip 3 – Let your dacquoise cool down
After removing the dacquoise from the oven, allow them to cool off on a cooling rack.
This will prevent them from falling apart while still allowing them to cool properly.
What Is The Best Way To Serve A Dacquoise?
Dacquoises come in many different flavors, including chocolate, strawberry, caramelized orange, pistachio, vanilla bean, raspberry, and more.
The only thing that all these variations have in common is their meringue base.
If you want to create your own unique flavor, then start by choosing an ingredient with a strong taste profile.
For example, if you choose mint or lemon zest, then add a bit of sugar to balance out the bitter taste of the citrus.
If you’re looking for inspiration, then check out this list of amazing dacquoise recipes on Food52.
Chocolate dacquoise
This recipe calls for bittersweet chocolate instead of milk chocolate because dark chocolate has more cocoa solids (about 70%) compared to milk chocolate (approximately 50%).
When selecting a bar of chocolate, look at the percentage of cocoa solids first before purchasing.
The higher the number, the better quality and smoother texture you can expect when eating the chocolate.
To prepare the chocolate layer, melt the chocolate over low heat until smooth.
Once melted, remove the pan from the stovetop and place it in the refrigerator for 5 minutes.
Then pour the warm chocolate into a large mixing bowl and let cool completely before using it to coat the bottom of a 9-inch round cake pan.
Once cooled, line the bottom of the pan with parchment paper and spray it lightly with nonstick cooking spray.
Place another piece of parchment paper inside the pan, followed by one sheet of aluminum foil.
Next, sprinkle 1/4 cup granulated sugar evenly across the entire surface of both pieces of parchment paper.
Be sure not to leave any gaps between the sugar crystals so that there won’t be any white spots left behind after baking.
Place the pan back onto the countertop and spread the remaining 3 ounces of melted chocolate over the top of the parchment papers.
Let the chocolate set up in the fridge for 10 minutes while you prepare the meringue.
- 1 egg white
- 1/2 teaspoon cream of tartar
- 5 tablespoons granulated sugar
- Pinch salt
In a medium sized metal bowl, combine the egg whites, cream of tartar, sugar, and salt.
Using an electric mixer, whip the mixture on high speed until soft peaks form.
This should take about five minutes.
When soft peaks have formed, slowly add the vanilla extract.
Continue whipping the mixture until stiff peaks form.
Repeat the process two more times to ensure that the meringue is very stiff.
Remove the meringue from the mixing bowl and transfer it to the prepared cake pan.
Use a spatula to gently press the meringue down to cover the sides of the cake pan.
Make sure to push the meringue firmly against the side of the pan, leaving no air bubbles underneath.
Bake the meringue in the oven for 30 minutes.
After 30 minutes, switch the oven temperature setting from 350 degrees Fahrenheit to 200 degrees Fahrenheit.
Bake for another 15 minutes and repeat the process once again for a total of 45 minutes.
Remove the meringue from the oven and allow it to cool completely.
Now that the meringue is ready to use, it’s time to assemble the rest of the dacquoise.
Start by removing the parchment paper and aluminum foil from the pan.
You may need to carefully peel them off one by one.
Next, turn the pan upside down and tap it hard with the palm of your hand several times to loosen the meringue from the sides of the pan.
Carefully lift the meringue out of the pan and flip it right-side up on top of a serving plate.
Now that the meringue is resting on its edge, cut it in half with a sharp knife to reveal the chocolate filling.
Spread the top of each slice of meringue evenly with 2 tablespoons of cold, unsalted butter.
Then, add 1 tablespoon of powdered sugar to help the butter adhere to the meringue.
Finally, spoon approximately 1 ounce of chocolate sauce directly on top of the meringue slices.
Spread the chocolate sauce evenly across both halves of the meringue.
Allow the dacquoise to sit at room temperature for 20 minutes prior to slicing and serving.
Strawberry dacquoise
For this variation of the classic dacquoise, replace the chocolate with strawberries.
To begin preparing the meringue, follow the same steps outlined above except change the type of chocolate that you use.
Instead of adding 3 ounces of melted chocolate to the meringue batter, add 4 ounces of chopped fresh strawberries.
What Are Some Creative Ways To
Dacquoises can be served in many different forms, such as individual cupcakes or layer cakes, filled with fresh fruit like strawberries or raspberries, or even topped with whipped cream.
Here are three delicious ideas that you can try at home.
Cupcake tray
For this idea, use an 8-inch square pan to make one batch of batter.
Fill each cupcake liner all the way up to the top so there will be room for the meringue.
- Mix 1 ½ cups granulated sugar with 2 tablespoons cornstarch until combined.
- In a medium saucepan over low heat, whisk together ¾ cup (150 grams) unsalted butter and 4 large egg yolks until well blended. Add the remaining 3/4 cup (180 grams) sugar, then increase the temperature to medium high and continue cooking the mixture while stirring constantly with a wooden spoon until it thickens slightly, about 5 minutes. Remove the pan from the stove and add vanilla extract.
- Sift flour into another bowl, then set aside. In the same saucepan, combine the milk and espresso powder, and cook on medium-high heat until the mixture begins to bubble. While keeping an eye on the mixture, slowly pour half of the hot liquid down the side of the pan to prevent lumps forming.
- Return the pan to the stovetop, remove it from heat, and let cool slightly before adding the eggs, one by one, followed by the sifted flour.
- Pour the batter into the prepared pan, filling each cupcake liner almost to the top.
- Bake at 350°F (175°C) for 15 to 20 minutes, or until lightly browned, then immediately transfer the pans onto wire racks to cool completely.
- Once cooled, cut off the tops of the cupcakes using a sharp knife, and place them back in the original baking sheets.
- To assemble the dacquoise, use a piping bag fitted with a #1 tip to fill each cupcake shell with meringue.
- Fill each muffin tin halfway full with your favorite dark chocolate ganache.
- Place the meringue shells upside down onto the bottom third of the muffins tins.
- Top each meringue shell with more chocolate ganache.
- Refrigerate for 30 minutes to allow the ganache to harden.
Layer cake
This is a classic layered cake decorated with alternating layers of white and dark chocolate mousse frostings.
The only thing you need is enough space to fit two 9-inch round cake pans.
- Prepare the first layer of cake by placing the bottom layer of a 9-inch round cake pan inside a larger 13 x 9 inch rectangular cake pan. You should end up with a flat base.
- Combine 1 pound (450 grams) semisweet chocolate chips and 1 tablespoon vegetable shortening in a microwaveable bowl, and melt on 50% power for 45 seconds. Stir gently to evenly distribute the melted chocolate, then spread the chocolate out to cover the entire surface of the bottom layer of the cake.
- Add the second layer of cake on top of the chocolate, and repeat step #5 to coat the second layer of cake.
- Spread the final layer of cake with a thin layer of frosting, then refrigerate the cake overnight.
- When ready to decorate, prepare the dark chocolate mousse by combining ½ cup (120 ml) heavy whipping cream with ½ teaspoon salt and ½ cup (100 grams) semi-sweet chocolate chips in a small mixing bowl. Whip vigorously until stiff peaks form, then carefully fold the whipped cream into the chocolate chips.
- Remove the cake from the refrigerator, and spread the dark chocolate mousse all over the sides of the cake. Refrigerate for 30 minutes before serving.
- Preheat oven to 375 ° F (190 ° C). Make the white chocolate mousse by combining ½ cup (120 ml) heavy whipping cream with ½ teaspoon salt and ½ cup (100 grams) white chocolate chips in a small mixing bowl. Whip vigorously until stiff peaks form, then carefully fold the whipped cream into the white chocolate chips.
- Divide the white chocolate mousse between both cake pans and smooth the top of each layer with an offset spatula. Repeat steps #7 and #8 to create a total of four layers.
- Decorate the cake with additional white chocolate mousse, and refrigerate for 30 minutes before serving.
No bake
If you don’t want to wait for the cake to chill, you can also whip up a quick no bake version of a dacquoise.
It involves just six ingredients, and takes less than 10 minutes to complete.
- Line a 12×18-inch sheet pan with plastic wrap, and spray generously with nonstick cooking spray.
- Using a stand mixer, combine ½ stick (112 grams) unsalted butter and 1 cup confectioners’ sugar until light and fluffy. Beat in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 1 egg and ¼ cup plus 2 tablespoons icing sugar until foamy. Fold the wet ingredient into the dry.
- On the lined sheet pan, drop dollops of the mixture, spaced apart, to create 24 circles. Bake in a 300 degree F (149 degrees C) oven for 6 to 7 minutes, or until golden brown.
- Let cool completely, then dust with powdered sugar.
- You can store these treats in airtight containers for up to a week.
Equipment
- 1 Bowl
- 1 Pan
Ingredients
- Dacquoise
- 6 egg
- 1/4 teaspoon cream
- salt
- 1 cup granulated sugar
- 3/4 cup King Arthur Almond Flour
- 1/4 cup unsweetened cocoa
- Caramel cream
- 3 caramel candies
- 1 1/2 cups heavy cream
- salt
- 2 tablespoons sugar
- Hazelnut filling
- 8 tablespoons unsalted butter
- 1/2 cup chocolate
- 1/2 teaspoon Vanilla Extract
- 1 cup sugar
Instructions
- At 225°F, place two oven racks evenly spaced from the top and bottom of the oven. On two pieces of parchment, trace three 8″ circles. On two baking pans, flip the parchment over so the ink side is on the bottom.
- Salt, cream of tartar, and egg whites should all be combined in the bowl of a stand mixer. Beat on medium speed until little bubbles start to form. Whip at medium-high speed until soft peaks begin to form. Add the sugar gradually while the mixer is running, then continue to whisk until the meringue is stiff and sparkly but not dry.
- Combine the cocoa powder and nut flour in a small bowl. With a spatula, fold in the whites after sprinkling half of the mixture over the whipped egg whites. Fold the second half of the cocoa mixture in the same manner, stopping just before the colour becomes even and streak-free. The mixture ought to be thick and smooth.
- Form batter discs inside the circles on the parchment using a little spatula or piping bag.
- The discs should bake for an hour. After the oven has been turned off, allow the discs inside to dry for at least three hours or even overnight.
- Put the caramel and 1/2 cup of the heavy cream in a medium heatproof bowl. Until the mixture is smooth, microwave the mixture in 20-second intervals while stirring. Add the remaining heavy cream and stir. Put the contents of the bowl of a stand mixer in the refrigerator for at least an hour.
- Beat the ingredients until soft peaks form before assembling the cake. Beat the cream until it forms a medium peak after adding the salt and confectioners’ sugar.
- Combine all the ingredients in a mixing bowl and whip with a whisk attachment until frothy and creamy.
- Pipe marble-sized spheres of the hazelnut filling onto one of the dacquoise discs, leaving some spaces between them for the whipped cream. Place the disc on a serving platter. The hazelnut filling should be covered with a third of the caramel whipped cream before the second disc is placed on top. The remaining hazelnut filling and a further third of the whipped cream should be piped. Place the final disc on top and cover with extra whipped cream. Add some chopped nuts on top.
- Dacquoise leftovers should be stored in the refrigerator for up to two days to prevent the layers of meringue from becoming soggy.
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