Coffee rum raisin dacquoise

Ingredients

• Biscuit
• Ground almonds 90g (ground hazelnut can also be used)
• Icing sugar 40 g
• Castor sugar 0 g
• Egg white powder 1 g
• Egg white 100 g
• Coffee Cream
• Unsalted butter 100 g
• Egg Whites 35 g
• Icing sugar 35 g
• Coffee powder 2 teaspoons
• Rum 2 teaspoons

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Preparation

• Preheat oven to 180C.
  In a clean mixing bowl, whip egg white and add sugar and egg white powder in 3 additions until meringue forms stiff peaks.
• Sift ground almond and icing sugar together. Fold the sifted dry ingredients into the meringue.
  Using a piping bag fitted with a plain round tip, pipe round discs of the batter onto parchment paper.
• Dust icing sugar twice over the piped dacquoise. The second dusting should be done just before baking.
• Bake at 180C for 15 minutes.
  Cool biscuit completely before removing from the parchment paper.
• Butter Cream:
  In a clean mixing bowl, whip egg white and sugar until stiff peaks are formed.
  In another bowl, whip room temperature butter until pale and creamy. At low speed mix meringue with creamed butter.
• Mix coffee powder with Rum and add it to the butter cream.
• Assembly
  Pipe coffee butter cream onto smooth face of Dacquoise biscuit. Place about 3-4 rum soaked raisin over the cream and sandwich this with another piece of Dacquoise biscuit.