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Strawberry Dacquoise    Veg  CD  DP   75mins 

Serves: 6    Cold   Vegetarian  Fruit  Nuts  Dessert  Pudding


For the meringue:
125g/5oz Ground Almonds
5 large Egg Whites
225g/8oz Caster Sugar
A Little Vegetable Oil
For the filling

675g/1˝lb Fresh Strawberries, hulled and halved
1 Vanilla Pod
600ml/1pt  Double Cream
75g/3oz Icing Sugar
6 tbsp  Cognac


1. Preheat the oven to 110C, 225F, Gas mark 1/2

2. Rub the oil over 3 flat baking trays and line each tray with parchment paper. Lightly oil the paper. Place the almonds into a food processor and pulse chop to a medium fine flour.

3. Whisk the egg whites with half the Caster sugar until stiff, then add the almonds and the remaining sugar. Fold in  to combine.


4.  Divide the mixture equally between the 3 trays and spread it out flat, each the same shape and diameter, as thinly as you can (1cm/1/2 inch thick at most). Bake for 60 minutes or until set. IMPORTANT peel off the paper whilst the meringues are still hot. Place on wire racks to cool.


5. Meanwhile, scrape the seeds from the vanilla pod into  a mixing bowl, add the cream and icing sugar and  lightly whip. When stiff, fold in the brandy.


5. To serve - Place the first meringue layer on  a large flat platter and cover it with a third of the cream mixture. Place a third of the strawberry halves onto the cream.  Repeat with the remaining meringue layers and cream. Chill until ready to serve.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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