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Festive dacquoise with baileys cream
Festive dacquoise with baileys cream
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Prep Time:
105 minutes
Cook Time:
15 minutes
Total Time:
120 minutes
Impress this Christmas with a stunning dessert.
Ingredients:
  • 275g caster sugar
  • 3.75 gm cornflour
  • 1.25 gm ground cinnamon
  • 5 eggwhites
  • 5.00 gm cocoa powder
  • 75g toasted hazelnuts, chopped
  • 500ml thickened cream
  • 37.50 gm (3 tbsp) pure icing sugar, plus extra to dust
  • 3-80.00 ml Mint Chocolate Irish Cream
  • 8 after-dinner mints, halved diagonally
Instructions:
  • Preheat your oven to 140°C (120°C fan-forced). Line the base of three 23cm cake pans with baking paper or place three 23cm baking paper rounds on baking trays.
  • In a bowl, combine sugar, cornflour, and spices. Use electric beaters to whisk egg whites until stiff peaks form. Add 2 tablespoons of the sugar mixture and beat until meringue is stiff and shiny. Gently fold in the rest of the sugar mixture to keep the meringue light. Sift cocoa over the mixture and fold in for a rippled effect. Spread the mixture over bases, leaving a 5mm border. Sprinkle with nuts. Bake for 1 hour, then cool in the oven for an additional hour. Remove from the oven and cool completely.
  • In a bowl, whip cream, icing sugar, and Baileys until soft peaks form. Place one meringue on a cake stand and spread almost half of the cream mixture over it. Repeat this layering process, saving a small amount of cream for the top. Add the final meringue layer, then spoon the reserved cream in the center. Finish by topping the dessert with halved mints and a dusting of icing sugar.

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