|
Strawberry Dacquoise���
Veg�
CD� DP�� 75mins�
�
Serves:�6���
Cold�� Vegetarian�
Fruit�
Nuts��Dessert�
Pudding
Ingredients
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
Instructions
�
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.
|
