#43+ Strawberries & Cream Dacquoise
Strawberries & Cream Dacquoise
On Sunday I dived into a strawberry-based recipe test. I’m quite simple when it comes to… well everything, but when fruit is in season, and good, I’m reluctant to meddle with it too much. I really don’t think you can rival a perfectly ripe British Strawberry paired with something thick and creamy, a little crunch is quite welcome if you have it to hand but that’s all you need in my opinion. As a child, my grandma would serve the same dessert when we went over for supper during the summer months; meringue nests, topped with a slick of mascarpone, and scattered with quartered strawberries - a drizzle of strawberry coulis would occasionally feature if she had it to hand too. Everything was shop bought but I wasn’t picky, it tasted MAGICAL!
Anyway, last weekend, I got it into my head that I wanted to recreate this concept, but make it a bit #special - the idea that came to mind was a dacquoise - a layered nutty meringue dessert cake, sandwiched with a creamy filling and in this case macerated strawberries that are sufficiently punchy with strawberry flavour. I produced something similar on Bake Off, so thought it was about time I gave it a try again. Whilst I was fairly chuffed with my creation on Bake off, I recall Paul commenting that it was ‘too crunchy’, (actually he probably said over-baked because he likes that phrase doesn't he?). So, in a quest for a bit less ‘crunch’, I called on pastry wizard Nicola lamb and one of her newsletters (read it here) for the intel on how best to approach this dessert.
The recipe for the meringue layer below is, therefore, a riff on Nicola’s, using roasted almonds and pistachios in place of the traditional hazelnuts and omitting the cocoa powder she incorporates. I’ve sandwiched my meringue layers with a white chocolate, cream cheese, ‘mousse-y’ situation, which frankly I could BATHE in, and some macerated strawberries. It’s pretty special and I urge you to give it a try… if you want.
One more thing, apparently British Strawberries are UNBELIEVABLY sweet this year due to the cooler spring weather which resulted in a slower ripening process. The recent sunny days and cooler nights have apparently boosted their sugar content, making them sweeter and juicier - which I can personally say seems pretty accurate, all of the strawberries I have tasted this Summer have been fantastic!
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