Pistachio & Raspberry Dacquoise is a refined French-inspired dessert featuring crisp and chewy layers of pistachio meringue, pillowy whipped cream, and bursts of fresh raspberry. Elegant and refreshing, this dessert captures the essence of summer with its balance of sweetness, texture, and vibrant flavor. It’s ideal for special occasions or as a show-stopping finish to an afternoon gathering.
Why You’ll Love This Recipe
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Light, airy, and naturally gluten-free
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Combines crunchy meringue with luscious cream and juicy fruit
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Stunning presentation with minimal decorative effort
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Can be made ahead for stress-free entertaining
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Perfect balance of nutty richness and berry tartness
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A sophisticated dessert that’s simpler to make than it looks
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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150 g shelled pistachios
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150 g icing sugar
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150 g egg whites (approximately 5 large eggs)
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75 g caster sugar
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250 g fresh raspberries
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250 ml double cream
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1 teaspoon vanilla extract
Serving Suggestion:
Serve chilled, garnished with fresh raspberries and a dusting of pistachio powder.
Directions
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Prepare the Pistachios:
Preheat oven to 150°C (300°F). Line two baking trays with parchment paper.
Blitz pistachios in a food processor until finely ground. Mix with the icing sugar and set aside. -
Make the Meringue:
In a large clean bowl, whisk egg whites until soft peaks form.
Gradually add caster sugar, continuing to beat until stiff, glossy peaks form.
Gently fold in the pistachio-icing sugar mixture until fully combined. -
Form the Dacquoise Layers:
Divide the mixture into two or three equal circles (approximately 20 cm in diameter) on the prepared trays.
Smooth the tops and edges using a spatula.
Bake for 1 hour or until crisp and dry. Turn off the oven and leave the layers inside to cool completely with the door slightly ajar. -
Whip the Cream:
In a bowl, whip the double cream with vanilla extract until soft peaks form. -
Assemble the Dacquoise:
Place one meringue layer on a serving plate. Spread a layer of whipped cream over the top and dot with raspberries.
Repeat with remaining layers, finishing with cream and a final topping of raspberries. -
Chill and Serve:
Chill for at least 1 hour before serving to allow the flavors to meld.
Dust with finely ground pistachio powder and add extra fresh raspberries just before serving.
Servings and timing
Servings: 6
Prep time: 30 minutes
Cook time: 1 hour
Cooling/Chilling time: 1.5 hours
Total time: 3 hours
Variations
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Chocolate Twist: Drizzle melted dark chocolate between layers or over the top.
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Lemon Cream: Add a teaspoon of lemon zest to the whipped cream for a zesty contrast.
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Berry Blend: Use a mix of raspberries, strawberries, and blueberries for a more colorful filling.
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Almond Alternative: Replace pistachios with finely ground almonds for a traditional dacquoise base.
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Mini Dacquoises: Create smaller, individual stacks for personal servings.
storage/reheating
Store assembled dacquoise in the refrigerator for up to 2 days. Note that the meringue may soften slightly over time due to moisture from the cream and fruit. For best texture, assemble shortly before serving. Do not freeze assembled dacquoise.
FAQs
What is a dacquoise?
Dacquoise is a classic French dessert made of nut meringue layers, typically filled with whipped cream or buttercream and sometimes fruit.
Can I make the meringue layers ahead of time?
Yes, the baked meringue discs can be stored in an airtight container for up to 2 days before assembling.
Do I need to toast the pistachios first?
It’s optional, but lightly toasting enhances the nutty flavor.
Can I use frozen raspberries?
Fresh raspberries are preferred for texture and appearance, but thawed frozen berries can be used if well-drained.
How do I ensure stiff meringue peaks?
Use a clean, dry bowl and add the caster sugar gradually while whipping the egg whites.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as it contains no flour.
Can I use store-bought ground pistachios?
Yes, but ensure they are finely ground and unsalted for best results.
How do I keep the meringue crisp?
Store the layers separately in a dry, airtight container until ready to assemble.
What can I do if my meringue cracks?
Cracks are normal and part of the rustic charm. You can patch with whipped cream or decorate strategically.
Can I make this dessert vegan?
Traditional dacquoise relies on egg whites, but aquafaba (chickpea brine) can be used with modifications.
Conclusion
Pistachio & Raspberry Dacquoise is an elegant yet approachable dessert that brings together texture, color, and flavor in a single slice. With its airy nut meringue, creamy filling, and fresh raspberries, it’s the perfect way to celebrate the flavors of summer or elevate a special occasion.
Print
Pistachio & Raspberry Dacquoise
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Pistachio & Raspberry Dacquoise is a sophisticated, meringue-based French dessert combining crunchy pistachio meringue layers, velvety vanilla cream, and tart fresh raspberries. Perfect for garden parties, afternoon tea, or elegant dinners, it’s a refreshing and airy treat packed with texture and flavor.
Ingredients
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150 g shelled pistachios
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150 g icing sugar
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150 g egg whites (about 5 large eggs)
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75 g caster sugar
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250 g fresh raspberries
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250 ml double cream
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1 tsp vanilla extract
Instructions
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Prepare the Pistachio Meringue Layers:
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Preheat oven to 150°C (300°F). Line two baking sheets with parchment.
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Blend pistachios and icing sugar in a food processor until fine.
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In a clean bowl, beat egg whites to soft peaks, gradually adding caster sugar until stiff and glossy.
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Fold in the pistachio mixture gently to keep the meringue airy.
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Spread or pipe into three equal-sized rounds (about 18 cm each) on parchment.
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Bake for 1 hour or until crisp. Let cool completely.
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Make the Vanilla Cream:
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Whip double cream with vanilla extract until soft peaks form. Keep chilled.
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Assemble the Dacquoise:
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Place one meringue round on a serving plate. Spread with a third of the whipped cream and scatter with raspberries.
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Repeat layering, finishing with cream and a few raspberries on top.
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Chill for at least 1 hour before serving.
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Serving Suggestion:
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Garnish with extra raspberries and a dusting of ground pistachio for an elegant finish.
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Notes
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Meringue layers can be baked ahead and stored in an airtight container for up to 2 days.
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Substitute strawberries or cherries for raspberries for a seasonal twist.
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For extra crunch, toast the pistachios lightly before processing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French