Lemon and Fresh Strawberry Dacquoise

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Meringue Layers:
  • Preheat oven to 275ºF.
  • Line 2 baking sheets with kitchen parchment cut to fit.
  • On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide.
  • Turn the parchment over with drawing face down on the pan.
  • You should be able to still see the circles. Set aside.
  • In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed.
  • Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
  • Divide the meringue among the 4 circles drawn on the parchment.
  • Using a rubber spatula, spread meringue to the edges of the circles.
  • Bake in oven for 50 minutes.
  • When meringues are done baking, turn off the oven leaving the meringues inside to dry.
  • For Lemon Filling:
  • In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest.
  • Whisk continually for 2 minutes until filling mixture starts to thicken.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • For Strawberry Filling:
  • In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping.
  • Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
  • ASSEMBLY:
  • For best results, assemble dacquoise RIGHT BEFORE SERVING.
  • Place 1 meringue circle on a cake plate.
  • Evenly spread half of the lemon filling.
  • Top with another meringue circle and spread with strawberry mixture.
  • Repeat with another meringue circle and lemon filling.
  • Place final meringue circle and top with remaining whipped topping.
  • Garnish with mint sprig and fresh strawberries.
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