Chocolate-Espresso Dacquoise

From A Fancy Finale

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

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.