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Dacquoise With Blackberries and Cream

Thursday, April 21, 2016

Dacquoise With Blackberries and Cream | Sarah Kieffer | The Vanilla Bean Blog
My new copper beating bowl arrived in the mail, and I immediately took it over to Zoë François‘ house and made her beat white egg whites by hand in it for this post. In between laughing and giving me dirty looks, she made this incredible dacquoise with blackberries and cream. It was so good we couldn’t stop nibbling on it all afternoon (after she made me wash all the dishes in payback).

The meringue base here is on the sweet side, but the hazelnuts incorporated in the layers and tart berries in between balance it perfectly. Zoë mentioned this dessert would also work for Passover (you can check out her Chocolate Caramel Matzo as well), so here’s another dessert option if you celebrate.
Sifting Flour | Sarah Kieffer | The Vanilla Bean Blog

Beating Eggs for Meringue | Sarah Kieffer | The Vanilla Bean Blog

Baking with Zoë François | Sarah Kieffer | The Vanilla Bean Blog

Copper Pots | Sarah Kieffer | The Vanilla Bean Blog

Stirring Hazelnut Dacquoise Dough | Sarah Kieffer | The Vanilla Bean Blog

Dacquoise with Blackberries and Cream

Inspired by the brutti ma buoni from Tasting Rome by Katie Parla and Kristina Gill

Meringue
10 ounces (285g) hazelnuts, skin on (or you can cheat and buy chopped hazelnuts)
5 large egg whites
Pinch salt
2 1/2 cups (285g) confectioner’s sugar
1 teaspoon pure vanilla extract

Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
7 ounces (200g) blackberries

Adjust an oven rack to the middle position and  preheat the oven to 350F. Spread the hazelnuts on a rimmed baking sheet and toast them for 8-10 minutes, or until their skins began to crack and loosen. Remove from the oven and allow to cool, then rub them with a clean towel to remove the skins. Chop into small pieces.

Reduce the oven temperature to 300F. Line a half sheet pan with parchment paper.

Whip the egg whites and salt (either by hand, as pictured, or in a stand mixer fitted with a whisk, on medium speed) until foamy. Gradually add the sugar and continue to whisk until the mixture appears glossy and starts to thicken. Fold in the hazelnuts and vanilla.

Transfer the mixture to the prepared sheet pan. Use an offset spatula to even out the mixture, covering the parchment paper completely. Bake for 20-25 minutes, until the meringue is lightly browned. Remove from the oven and let cool slightly on a wire rack.

For the whipped cream
Add the heavy cream, sugar, and vanilla to a chilled mixer bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to medium and and continue beating, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly double in volume, and 30 seconds. Refrigerate until ready to use.
Slicing Meringue | Sarah Kieffer | The Vanilla Bean Blog

Blackberries and Cream on Meringue | Sarah Kieffer | The Vanilla Bean Blog

Dacquoise with Blackberries and Cream | Sarah Kieffer | The Vanilla Bean Blog

Dacquoise with Blackberries and Cream | Sarah Kieffer | The Vanilla Bean Blog
To assemble the dacquoise
When the meringue is almost cool, very carefully cut it into three equal pieces (you want to do this before it completely cools and will shatter when cut). Trim the sides slightly for straight edges if desired.

Lay one piece of meringue on a serving dish. Top it with 1/2 of the whipped cream and blackberries, coating both evenly over the top. Place a second layer of meringue on top, and repeat with the whipped cream and blackberries. Top with a third piece. Carefully cut into strips and serve (cutting it will be a slightly messy affair).
Dacquoise with Blackberries and Cream | Sarah Kieffer | The Vanilla Bean Blog

Egg Beater in Copper Pot | Sarah Kieffer | The Vanilla Bean Blog
The Mauviel copper bowls  seen throughout the photos were sent to me by Equip My Kitchen. They are gorgeous, and worth every penny. Zoe’s collection includes the jam pan.
Copper Pot | Sarah Kieffer | The Vanilla Bean Blog

  • Reply
    Brad Gelfond
    Monday, September 21, 2020 at 11:24 pm

    This looks amazing!!!

  • Reply
    Hope
    Thursday, October 4, 2018 at 10:07 pm

    Really looks delicious and plan on taking it to school for a pot luck. I just have couple questions about storing this dessert. If i make on a Thursday and it dose not get eaten till a Friday until about 10:00 am how would i go about the whole storing process.

  • Reply
    Jennifer Farley
    Wednesday, April 27, 2016 at 8:08 pm

    Gorgeous. All of it.

  • Reply
    Elise | Les Filles de Madeleine
    Wednesday, April 27, 2016 at 1:36 am

    This looks perfect. I actually don’t really like the gooey middle bit of pavlovas, so this looks like my kind of alternative. Also love the use of nuts in the meringue. Think I might try this with pistachios soon 🙂

  • Reply
    Dormouse
    Tuesday, April 26, 2016 at 5:27 am

    Gorgeous photos! I didn’t know you could get a stand – I have this bowl and I adore it.

  • Reply
    Kokodynia
    Monday, April 25, 2016 at 2:23 pm

    Looks like great time in the kitchen and an awesome result! Yum, yum:-)
    Im must be so crunchy and delicious… 🙂
    ( I am a blackberries addict person )

  • Reply
    Allyson
    Monday, April 25, 2016 at 12:32 pm

    Those photos are gorgeous- I never knew I longed for a copper bowl before. I’ve never had a dacquoise or any layered meringue, but it looks beautiful and perfect for spring.

  • Reply
    Speranza
    Sunday, April 24, 2016 at 4:50 pm

    Meringue has always been my drug of choice and this looks amaazing! (And, blackberries are totally underused in my opinion. so good on ya
    for incorporating both here …!)

  • Reply
    Abby | Lace & Lilacs
    Saturday, April 23, 2016 at 7:53 am

    So, so, so very beautiful Sarah. I just love these photos. <3

  • Reply
    Sarah @ SnixyKitchen
    Saturday, April 23, 2016 at 12:42 am

    Oh my – the balance of flavors in this sounds utterly addicting. And that copper beating bowl is gorgeous!

  • Reply
    Kari
    Friday, April 22, 2016 at 4:42 pm

    I love how crumbly it is! Yum!
    Kari
    http://www.sweetteasweetie.com

  • Reply
    Susan J
    Friday, April 22, 2016 at 10:39 am

    I love the copper beating bowl from Mauviel

  • Reply
    genevieve @ gratitude and greens
    Friday, April 22, 2016 at 10:30 am

    Beautiful photos! This dessert makes me yearn for summer so badly. I’m envisioning warm summer evenings and dessert outside…

  • Reply
    Sarah | Broma Bakery
    Friday, April 22, 2016 at 9:16 am

    This is TOO beautiful. I just LOVE the style of photography you did for this, Sarah. My god, and the flavors! Loves it x1,000,000

  • Reply
    Christina Colbert
    Friday, April 22, 2016 at 6:50 am

    The recipe sounds and looks wonderful. One question; The recipe calls for 5 large eggs, yet you mention whipping the egg whites with salt, etc. etc. Can I assume you use the egg whites only? Or did I miss the inclusion of the egg yolks somewhere?

    Thank you in advance.

    • Reply
      Sarah
      Friday, April 22, 2016 at 7:42 am

      Christina – Thanks for catching that! It should just be the whites – I fixed it in the recipe.

  • Reply
    Fernando @ Eating With Your Hands
    Friday, April 22, 2016 at 1:54 am

    Perfect, little crunchy thing!

  • Reply
    Michelle @ Hummingbird High
    Friday, April 22, 2016 at 1:27 am

    GORGEOUS.

  • Reply
    heather (delicious not gorgeous)
    Friday, April 22, 2016 at 12:11 am

    wow, she must really like you! (though i guess she got you back by making you do the dishes, haha). i always get too lazy to use hazelnuts (skinning and then toasting and by then there’s so many dishes i just want to curl up on the couch), but the idea of pairing them with meringue and berries and cream sounds too good to pass up.

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