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Preheat your oven to 170°C (340°F), fan-forced (convection mode).
In a bowl, sift together the almond flour and icing sugar. Mix to combine.
In a clean, dry bowl, beat the egg whites with an electric mixer. Once they become frothy, gradually add the granulated sugar and continue whipping until stiff peaks form (they should form a "bird’s beak").
Gently fold the sifted almond-sugar mixture into the whipped egg whites using a spatula. Be careful not to deflate the mixture.
Line a baking tray with parchment paper. Spread the dacquoise batter into a circle or rectangle (according to your mold) to about 1 cm thickness.
Bake for 15–20 minutes, until the top is lightly golden and firm to the touch.
Let it cool completely before unmolding. If using layers, slice horizontally into two even parts once cooled.
2. Make the creamy praline cream:
In a chilled bowl, whip the cold heavy cream with the icing sugar until soft peaks form.
Add the cold mascarpone and continue whipping until the mixture becomes thick and firm.
Gently fold in the praline paste until smooth and homogeneous.
Transfer the cream into a piping bag fitted with a round or star tip. Refrigerate until ready to use.
3. Assemble the dessert:
If you baked one thick layer of dacquoise, slice it horizontally in half to create two equal layers.
Place one dacquoise layer on a serving plate. Pipe or spread a generous layer of praline cream over it.
Place the second dacquoise layer on top and add more praline cream.
Decorate the top with praline bits, roasted slivered almonds, or grated chocolate.
Refrigerate for at least 1 hour before serving for the flavors to set.
Tips
More aromatic flavor? Add a small amount of vanilla extract or grated tonka bean to the dacquoise batter.
Extra indulgent? Sprinkle chopped caramelized hazelnuts or dark chocolate chunks between the layers.
Individual servings? Use round cutters to make dacquoise discs and layer them with cream in glasses or dessert cups.
Enjoy!
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