A dacquoise is a French torte consisting of meringue layers and buttercream filling. In our two-layer stack, the coffee-flavored frozen-yogurt filling contrasts nicely with the crisp meringue. Immediately after you assemble the dessert, the meringues are crisp, but after sitting a day or so in the freezer, they soften and become almost chewy.

Recipe by Cooking Light June 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
12 servings (serving size: 1 slice and about 2 tablespoons sauce)
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Ingredients

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Directions

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  • Preheat oven to 275°.

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  • Cover 2 baking sheets with parchment paper. Draw 2 (9 1/2-inch) circles on paper. Turn paper over; secure with masking tape.

  • Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.

  • To prepare filling, beat yogurt and coffee granules until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.

  • To prepare mocha sauce, combine brewed coffee, cocoa, corn syrup, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Remove dacquoise from freezer, and let stand for 5 minutes. Cut dacquoise into wedges with a serrated knife. Drizzle the mocha sauce over each serving.

Nutrition Facts

252 calories; calories from fat 16%; fat 4.6g; saturated fat 2.7g; mono fat 0.7g; poly fat 0.5g; protein 6.3g; carbohydrates 47.9g; fiber 0.1g; cholesterol 7mg; iron 1.6mg; sodium 110mg; calcium 82mg.
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