Chocolate Dacquoise with mascarpone caramel cream (gluten-free)

(La version française va arriver...)

Hello, everyone! Next in the well-known biopic series «What to do with egg whites,» here’s a tasty dacquoise that’s flourless and easy to make, and to make matters even more serious, chocolatey. I added raspberries and apricots and a caramel mascarpone cream for a bit of drama.

Here’s what you’ll need :
4 egg whites
1/2 teaspoon cream of tartar
140 g powdered sugar
40 g almond flour
20 g unsweetened cocoa powder
40 g cornstarch
Pinch of salt

Preheat oven to 225° F (110° C). Line a cookie sheet with parchment paper. With a mixer, beat egg whites with cream of tartar until stiff. Add sugar and beat until glistening, you’ll feel resistance in its thickness. In a separate bowl, mix dry ingredients and fold into egg whites. Spread with spatula or knife over cookie sheet and bake 40 minutes + 15 minutes with heat off and oven door ajar. Remove parchment paper and allow to cool on a wire rack.

For the caramel mascarpone cream:

3 caramel candies (or 2 tablespoons salted caramel)

2 tablespoons of half and half

300 g of mascarpone, room temperature

50 g confectionners sugar

For layering :

10 softened dried apricots

16 raspberries

Apricot preserves, strawberry or raspberry preserves

Melt the caramel with the half and half in the microwave in 20 + 20 second increments, mixing together until dissolved. Blend mascarpone with sugar, then fold in melted caramel mixture. Allow to cool in refrigerator about 1 hour.

Cut or break the dacquoise into 4 portions. For the assembly, begin with a layer of cake, then a layer of mascarpone cream, then chopped dried apricots and apricot preserves. Add another layer of cake, mascarpone, preserves and raspberries. Add another layer of cake, mascarpone and berries and decorate to your liking.

Enjoy, everyone !

Comments

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