Chocolate-Espresso Dacquoise

From A Fancy Finale

Chocolate-Espresso Dacquoise

Why This Recipe Works

We made this elaborate and impressive-looking dessert more approachable by reworking the meringue and buttercream, making them simpler and more foolproof. We swapped the traditional individually piped layers of meringue for a single sheet t...

Why This Recipe Works

We made this elaborate and impressive-looking dessert more approachable by reworking the meringue and buttercream, making them simpler and more foolproof. We swapped the traditional individually piped layers of meringue for a single sheet that was trimmed into layers after baking, and we shortened the usual 4-plus hours of oven time by increasing the oven temperature. While many recipes call for a Swiss or French buttercream made with a hot sugar syrup, we opted for a German buttercream. With equal parts pastry cream and butter, this option required no hot syrup and it enabled us to use up the egg yolks left over from the meringue.

Watch the Full Episode

A Fancy FinaleSeason 14, Ep. 1402

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate dessert, Chocolate-Espresso Dacquoise. Chris then reveals the science behind egg whites. and finally, Chris answe...