Chocolate-Espresso Dacquoise

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Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

This multilayered showpiece of meringue and buttercream coated in ganache might just be the best dessert you’ll ever make—plus you can prepare it the day before.

SERVES10 to 12

TIME3¾ hours, plus 1½ hours cooling and 7 hours chilling

has video

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...

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