At Saddles, we sure love our sweet treats. Whether it’s tarts or doughnuts, meringues or puddings, we’ll always be able to keep those with a sweet tooth happy. And, at Saddles, we also love a celebration, which naturally calls for cake. This Dacquoise recipe, put together by our executive chef, Cameron Cansdell, is perfect for any occasion – enjoy layers of light, fluffy meringue separated by whipped mascarpone cream and fresh strawberries. If you’re looking for something to really wow your guests, then this stunning dessert will certainly make an impression.
What you’ll need
- 360g of egg whites
- 4 cups of caster sugar
- 2 cups of almond meal
- 2 cups of desiccated coconut
- ½ cup of cornflour
- 1 tablespoon of orange blossom water
- 125g mascarpone cream
- 1 tsp of vanilla extract
- 75ml of cream
- 250g of strawberries sliced thinly
- 250g of strawberries sliced into wedges to decorate
- Icing sugar
- Preheat the oven to 150℃ and line a baking tray with baking paper and spray with cooking oil, then line with silicon paper and spray with oil.
- In a bowl, mix together the almond meal, 2 cups of caster sugar, the coconut and cornflour.
- In an electric mixer, whisk the eggs whites together until soft peaks form.
- Then, slowly add the remaining caster sugar and continue to whisk until the meringue holds stiff peaks and the sugar dissolves (Cameron’s tip: you’ll want the meringue to look like shaving cream).
- Gradually add the almond meal mixture into the whites in thirds, folding until incorporated and add the orange blossom water.
- Spread the mixture over the two trays to the thickness of 8-12mm.
- Place in the oven and bake for 15-20 minutes until a light golden brown, remove and allow to cool on the trays.
- Cut the dacquoise into 6cm rounds and set aside.
- To make the mascarpone, whip the cream until soft peaks form, then fold into the mascarpone and vanilla extract quickly without overwhipping.
- On a plate or platter, place one disc of the Dacquoise and then a generous dollop of mascarpone on top and spread to a thin layer.
- Then, spread a thin layer of strawberries on top and repeat this step twice more.
- Place the fourth layer of the Dacquoise on top, spread with cream and decorate with the strawberry wedges.
- Rest in the refrigerator for 2-3 hours and when ready to share, dust gently with icing sugar.
- Serve up and enjoy.
Looking for more cooking inspiration?
If there’s a specific recipe from the Saddles menu that you’re keen to try in your own kitchen, then let us know what to feature next. You can reach out to us via the contact form.