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