Recipe by Jen T
READY IN: 40mins
SERVES: 8-12




  • This is how the original was posted!
  • Cream all ingredients together for meringue shell and fill with filling.
  • Bake at 400 for 10 min until set.
  • Serve cooled.
  • THIS is how I believe it should read:
  • Preheat oven to 375'F.
  • Prepare 3 9" circles of baking paper on baking trays.
  • Mix together the ground almonds & cornstarch.
  • Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
  • Very slowly add the sugar while continuing to beat until stiff.
  • Fold in the cornstarch & almond mix.
  • Spread evenly on the three circles and bake for 20mins until golden brown.
  • Cool and when ready to assemble remove from paper.
  • For Filling:
  • Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
  • Add the cocoa and sugar and beat for about 4mins until fluffy.
  • Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
  • Chill for about 30mins.
  • Whip cream, sugar & vanilla together for topping and covering sides.
  • To assemble:
  • Place a circle of meringue on a flat plate.
  • Spread over half of the butter cream.
  • Place second circle on top and spread over remaining butter cream.
  • Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
  • You can also place an almond or a chocolate leaf on each rosette if liked.