Almond Dacquoise with Creamy Praline Cream

Introduction
A refined and irresistible French dessert featuring light almond meringue and rich praline cream. Perfect for special occasions or to impress your guests!

Ingredients (serves 6–8)
For the almond dacquoise:

100 g almond flour (almond powder)

100 g icing sugar (powdered sugar)

4 egg whites (room temperature)

30 g granulated sugar

For the creamy praline cream:

250 g mascarpone cheese (cold)

200 g praline paste (store-bought or homemade)

300 ml cold heavy cream (at least 30% fat)

50 g icing sugar (powdered sugar)

Instructions
1. Prepare the almond dacquoise: