Mary Berry's Hazelnut Dacquoise recipe
Mary Berry's Hazelnut Dacquoise - A gluten-free masterpiece with nutty meringue layers, rich coffee filling, and decadent ganache. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Food processor
- Stand mixer
- Candy thermometer
- Piping bag
- Piping tube
- Kitchen scale
- Cake pan
- Roasting pan
- Oven
- Stove
- Baking sheet
- Parchment paper
- Dinner plate
- Mixing bowl
- Saucepan
- Skillet
- Whisk
- Spatula
- Spoon
- Wooden spoon
- Measuring spoon
- Refrigerator
Ingredients
- 250g blanched (skinned) whole hazelnuts
- 300g caster sugar
- 25g cornflour
- 6 large egg whites, at room temperature
- pinch of salt
- 150g dark chocolate (about 36% cocoa solids)
- 110ml double cream
- 600ml full-fat milk
- 3 large egg yolks, at room temperature
- 125g caster sugar
- 2 tbsp chicory and coffee essence
- 50g cornflour
- 300ml whipping cream, chilled
- 50g caster sugar
- 36 blanched (skinned) whole hazelnuts
- ½ tsp lemon juice
- 100g toasted hazelnuts, chopped, to finish
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