Dacquoise is a classic French dessert that features super delicate layers of almond meringue, filled with mascarpone whipped cream, and fresh berries. It looks stunning and is a great sophisticated dessert without all the hassle, and my recipe is an incredibly easy one that even first-time bakers can try.
If you're looking for French desserts made easy, then you're in the right place. This is the type of recipe that's perfect for anyone that doesn't have a lot of time but still wants a beautiful dessert that also tastes great.
It's a dessert I've enjoyed making over the years of having two little kids, and it never fails to impress friends and family. This is definitely a true crowd-pleaser that everyone loves, even the kids!
What's best is that it's also incredibly versatile which means that you can easily customize the cream filling or fruits to change up the flavor and make this recipe your own. Regardless of how you make it, you're going to absolutely love it.
This recipe is incredibly easy but I've still included step-by-step photos to guide you through the process and make it even easier for you.
Read on to learn exactly how to make this delicious Dacquoise today!
What is Dacquoise?
A dacquoise is a classic French dessert that consists of layers of nut meringue, creamy filling, and often includes fresh fruit or other flavorful components.
The name 'dacquoise' is said derived from the French word 'Dax,' which happens to be a town in southwestern France. This also happens to be where it's believed this dessert was invented in the 17th century!
The key component of a dacquoise is the meringue, which is typically made from egg whites, sugar, and finely ground nuts, such as almonds or hazelnuts. The meringue layers are then filled with a creamy mixture, such as whipped cream, buttercream, or a combination of both. The cream adds richness to the dessert, creating a creamy contrast to the meringue.
To enhance the flavors and presentation, dacquoise often also includes fresh fruits, such as berries, sliced peaches, or tropical fruits. The vibrant and juicy fruits add a burst of freshness, making the dessert even more delicious.
Why This Is The Best Dacquoise Recipe
Easy: This is truly the best dacquoise recipe because it'll give you beautiful flavors without a lot of hassle. It's incredibly easy to make and a great recipe for beginners to try too!
Elegant: This dessert not only tastes good but also looks elegant. It's absolute perfect for a fancy dinner party or holiday dinner but isn't difficult to put together.
Versatile: You can easily customize this dessert by changing up the cream filling or the fruit topping to make it your own. It's also a great substitution for sponge cake to make your own layered dessert. Check out my variation ideas below!
What You Need to Make Dacquoise At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious dacquoise recipe at home.
For the Dacquoise:
- Almond flour: First of all, we'll need some almond flour for this delicious dessert. It adds a delicious flavor to the dacquoise while also providing structure and stability to the meringue.
- All-purpose flour: You'll also need some all-purpose flour. It'll help balance the texture by adding a light and airy quality to the meringue.
- Confectioners' sugar: We'll also be using some confectioners' sugar (aka powdered sugar). It adds a touch of sweetness to the dacquoise, balancing the flavors of the meringue, cream, and fresh fruits.
- White sugar: You'll also need some white granulated sugar. It's important for making dacquoise since it helps stabilize the meringue. When the egg whites are beaten with white sugar, it helps create a foam that traps air and forms the structure of the meringue. This then allows the meringue to rise and set properly during baking, resulting in a light and airy texture. You can also use caster sugar.
- Egg whites: And of course, we'll also need some egg whites. They're the main component responsible for creating the light and airy structure of the dacquoise. When beaten, egg whites trap air and form a foam. This helps the meringue rise and provides this delicious dessert with its characteristic lightness.
For the Cream Filling:
- Heavy whipping cream: To make the cream filling, we'll need some cold heavy cream. It'll add a creamy texture to the filling and give it a more stable texture so that it stays in place and has a beautiful consistency.
- Mascarpone cheese: You'll also need some mascarpone cream which is known for its beautiful velvety and creamy texture. It has a mildly tangy flavor that perfectly complements all the other components.
- Confectioners' sugar: We'll also be using some confectioners' sugar to make the cream filling It'll add just the right level of sweetness to the cream, helping to balance out all the flavors.
For Layering and Garnishing:
- Blueberries: We'll also be using some berries for the garnishing, including some fresh blueberries. They have the perfect level of tartness that goes great with all the other flavors.
- Blackberries: You'll also need some fresh blackberries. Not only do they look incredible, but have the perfect sweet and slightly tangy flavor that'll take your dessert to the next level.
- Raspberries: We'll also be using some fresh raspberries. The vibrant red color will add a stunning pop of color to the dacquoise while also adding a delicious tartness to the dessert.
How to Make Dacquoise Step by Step
Making this delicious dacquoise recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Start off by lining 2 large baking sheets with parchment paper.
Next, place a 9-inch round baking pan or a bowl on a piece of paper and draw circles with a pencil. You will need 3 circles (2 on one pan and one on the other). Flip the parchment paper so that the markings are face down.
In a small bowl combine almond flour, all-purpose flour, and confectioners sugar. Sift the mixture through a sifter to break any clumps. Set it aside for now.
In a small bowl combine almond flour, all-purpose flour and confectioners sugar. Sift the mixture through a sifter to break any clumps.
In a clean and dry mixing bowl, add egg whites and beat on a lower speed until slightly bubbly.
Increase the speed and beat until soft peaks form. You can use a stand mixer with a whisk attachment on medium speed for this step as well.
With the mixer still working slowly start adding sugar little by little. Beat it at high speed until stiff peaks form. This is when you turn off the mixer and lift it, the meringue doesn't fall off and holds it together.
Little by little, slowly add the flour mixture to the meringue. Using a rubber spatula mix everything well lifting the batter from the bottom to the top. Make sure you don't overmix! Stop mixing right after all ingredients are combined.
Next, fill a piping bag, fitted with a large round tip with meringue. Starting from the center, pipe in large spiral until you have filled in circles that you have previously drawn on the parchment paper. You will have 3 layers.
Sprinkle Dacquise with confectioners' sugar and set aside for 5 minutes. Bake in a preheated 350 F oven for 15-20 minutes until Dacquise is slightly brown on top.
Remove Dacquise from the oven and let it cool.
In a medium bowl beat heavy whipping cream, mascarpone, and sugar until stiff peaks.
Carefully transfer one layer of Dacquoise on a cake stand and evenly spoon a mascarpone cream on top of the cake.
Top with fresh berries. Repeat with the second and third layer; top with the remaining berries.
Your delicious Dacquoise is ready to be served.
Tips For Making the Best Dacquoise Every Single Time
Measure ingredients properly: Make sure that you properly measure out all the ingredients, especially when it comes to the meringue. The ratio of ingredients is incredibly important for achieving the right texture and structure.
Sift dry ingredients: Sifting the almond flour, all-purpose flour, and confectioners' sugar helps break up any lumps and which makes sure you get a smooth and uniform mixture. This step also helps in incorporating air into the dry ingredients which will give you a lighter batter.
Pipe properly: When piping the meringue onto the parchment paper, start from the center and pipe in a spiral motion, following the drawn circles. This technique helps create even and consistent layers.
Use chilled cream filling ingredients: Make sure that the heavy whipping cream and mascarpone cheese are thoroughly chilled before whipping. Cold ingredients will give you better results and you'll get a fluffy, stable cream filling.
Layer evenly: When layering the cream and berries between the dacquoise layers, distribute them evenly to make sure you get a balanced distribution of flavors throughout the dessert.
Serving Suggestions
Drizzle with sauce: Consider drizzling a complementary sauce over the dacquoise slices just before serving. For example, a raspberry or blueberry coulis, a chocolate ganache, or a caramel sauce can add an extra layer of flavor.
Dust with confectioners' sugar: You can also lightly dust the top of the dacquoise with some confectioners' sugar for a beautiful polished look.
Dollop of whipped cream: Serve each slice of dacquoise with a dollop of freshly whipped cream on the side. This will provide a creamy and light accompaniment that'll perfectly complement the meringue layers.
Recipe Variation Ideas for Dacquoise
The best thing about this dessert is just about versatile it is. So if you're looking to switch things up, here are a few variation ideas you can try:
Chocolate flavored: Add cocoa powder to the almond flour and all-purpose flour mixture to create a rich and chocolaty dacquoise. You can also fold some chopped chocolate into the meringue for extra indulgence.
Different nut flour: Experiment with different types of nut flour in place of or in addition to almond flour. Hazelnuts or even pistachios can add a unique flavor and texture to your dacquoise layers.
Fruit curd filling: Instead of the mascarpone cream, consider using a tangy fruit curd such as lemon, lime, or passion fruit between the dacquoise layers. This will add a burst of bright and zesty flavors.
Different fruit: You can experiment with the type of fruits you layer and garnish your dacquoise with as well. Consider using tropical fruits such as mangoes, pineapples, or passion fruit.
Nuts: You can also pulse some nuts in a food processor and sprinkle them on top for an even nuttier dacquoise.
Frequently Asked Questions
Yes, you can make the dacquoise layers ahead of time. Once cooled, store them in an airtight container at room temperature for up to 2 days. However, it's best to assemble the dacquoise closer to the time of serving to maintain the crisp texture of the layers.
Yes, you can freeze the dacquoise layers. Place them in a freezer-safe container with parchment paper between each layer to prevent sticking. Freeze for up to 1 month. Thaw the layers in the refrigerator overnight before assembling the dacquoise.
Almond flour contributes to the unique texture and flavor of dacquoise, but if you have a nut allergy or prefer a different flour, you can try using finely ground hazelnut flour, pistachio flour, or even a combination of gluten-free flours. Keep in mind that the taste and texture of the dacquoise may vary.
Fresh berries are preferred for their vibrant flavor and texture, but you can use frozen berries if fresh ones are not available. Thaw the frozen berries and drain off any excess liquid before using them as a topping.
Mascarpone cheese adds a rich and creamy flavor to the filling, but if you prefer, you can substitute it with cream cheese. Keep in mind that the taste and texture of the filling will be different.
Once assembled, the dacquoise is best enjoyed within a day or two. The meringue layers may soften slightly due to contact with the cream filling, so it's recommended to consume it while the texture and flavors are at their best.
Yes, you can adjust the size of the dacquoise by scaling the ingredients accordingly. Keep in mind that baking times may vary, so keep a close eye on the layers while they're in the oven to ensure they are baked to perfection.
White sugar and confectioners' sugar provide structure and sweetness to the dacquoise layers and cream filling. While you can experiment with alternative sweeteners like honey, maple syrup, or coconut sugar, keep in mind that they may affect the texture and taste of the final result.
How to Store Leftover Dacquoise
You can easily store leftover assembled dacquoise in the fridge for up to 2 days. If you want to store it, it's best to do that before assembling this delicious dessert. This way, you can store it up to three days and it'll taste better since it'll be freshly assembled.
You can also freeze the dacquoise layers for up to 1 month. Allow them to thaw completely before layering with cream and fresh fruit.
Recipe
Dacquoise Recipe With Mascarpone Whipped Cream
Ingredients
For Dacquoise
- 100 grams almond flour
- 30 grams all-purpose flour
- 60 grams confectioners' sugar + 20 grams
- 125 grams white sugar
- 160 grams egg whites
For the cream
- 1 cup cold heavy whipping cream
- 4 oz cold mascarpone cheese
- 3 tablespoons confectioners' sugar
For garnish
- 6 oz fresh blueberries
- 6 oz fresh blackberries
- 6 oz fresh raspberries
Instructions
For Dacquoise
- Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. Place 9 inch round baking pan or a bowl on a paper and draw circles with a pencil. You will need 3 circles (2 on one pan and one on the other). Flip the parchment paper so that the markings were face down.
- In a small bowl combine almond flour, all-purpose flour and 60 grams of confectioners' sugar. Sift the mixture through a sifter to break any clumps.
- In a clean and dry mixing bowl, add egg whites and beat on a lower speed until slightly bubbly.
- Increase the speed and beat until soft peaks form.
- With the mixer still running slowly and little by little start adding white sugar. Beat until stiff peaks form. (When you turn off the mixer and lift it, meringue doesn't fall off and holds it together.)
- Little by little, slowly add flour mixture into the meringue. Using a rubber spatula mix everything well lifting the batter from bottom to the top. Don't overmix! Stop mixing right after all ingredients are combined.
- Fill a pastry bag, fitted with a large round tip with meringue. Starting from the center, pipe in large spiral until you have filled in circles that you previously drawn on the parchment paper. Fill in the remaining circles. Sprinkle Dacquoise with confectioners' sugar and set aside for 5 minutes.
- Bake in a preheated oven for 15-20 minutes until Dacquoise is slightly brown on top.
- Remove Dacquoise from the oven and let it cool.
For the cream
- In a medium bowl beat heavy whipping cream, mascarpone and sugar until stiff peaks.
- Carefully transfer one layer of Dacquoise on a cake stand and evenly spoon a mascarpone cream over the cake. Top with fresh berries. Repeat with the second and third layer; top with the remaining berries.
- Enjoy!
Notes
If you make this recipe, don't forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I'd love to see your creations.
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Ashley says
I was wondering if it would be okay to substitute the AP flour for a gluten free version?
Iryna says
Hi Ashley!
I haven't tried this recipe with GF flour, so I'm not sure what the results will be.
Flori Chahal says
How many egg whites is 160 gransv of egg whites?
Iryna says
Flori, it's about 4 extra large egg whites.
Jule says
Delicious cake! Except there is an error in the recipe, it's 100g almond flour not almond milk. Also there weren't any directions on how to make the cream.
Iryna says
Oh no! I can't believe I missed this. Thanks for letting me know Jule! I've already fixed the errors.