Petitchef

Coffee rum raisin dacquoise

Other
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
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

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.

Photos

Coffee Rum Raisin Dacquoise, photo 1Coffee Rum Raisin Dacquoise, photo 2




Rate this recipe:

Related recipes

Recipe Mocha cake, a classic coffee dessert
Mocha cake , a classic coffee dessert
10 servings
1h50m
Easy
5 / 5
Recipe Rum baba, the detailed recipe
Rum baba, the detailed recipe
12 servings
4h20m
Difficult
Recipe Coffee cake with coffee mascarpone frosting
Coffee cake with coffee mascarpone frosting
10 servings
1 hour
Very Easy
5 / 5
Recipe Coffee chocolate mousse cake
Coffee chocolate mousse cake
2 servings
45 min
Very Easy

Recipes

Daily Menu

Receive daily menu: