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Passionfruit Raspberry Dacquoise


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Ingredients

Passionfruit Raspberry Dacquoise

  • 100 g blanched Almonds, toasted and cooled
  • 1 tbsp Cornflour
  • 8 egg whites, room temperature
  • 1 tsp cream of tartar
  • 400 g icing sugar, (made in TM)
  • 1 tsp Vanilla Essence
  • 1 tin Passionfruit Pulp
  • 200 g frozen Raspberries
  • 700 g cream
  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking 1h 0min
  • 7
    advanced
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Preheat
    oven to 150ºC. Line 2 baking trays with greased paper and draw a 24cm circle on
    each.



    Place
    nuts into TM bowl and mill for 10
    seconds
    on speed 8.



    Add
    cornflour and stir through for 3 seconds
    on speed 5. Set aside.



    Insert
    Butterfly into clean, dry bowl. Place egg whites and cream of tartar into TM bowl
    and beat for 8 minutes at 50ºC on speed 3, with MC off.



    With
    blades rotating on speed 3, add
    sugar, 1 tsp at a time over a period of 2-3
    minutes
    .



    Scrape
    into large bowl and fold almond meal into egg whites with a large metal spoon
    or spatula. Be very gentle. Divide the mixture between your trays and smooth to
    meet the edges of your circle.



    Bake
    for 15 minutes at 150ºC and then reduce heat to 120ºC for a further 45 minutes.
    Meringue should be pale, crisp and approximately 2-3 cm high when cooked.



    Over
    cooking will cause the meringue to crack. Leave oven door ajar and cool in oven
    for at least another hour.



    Whip
    cream in clean, dry TM bowl with Butterfly
    for 20-40 seconds on speed 3-4.



    Add
    passionfruit pulp and stir in for 8
    seconds
    on Reverse + speed 2-3.



    Place
    cooled meringue onto serving platter, dollop with ½ cream in centre.



    Add
    a few of the raspberries and repeat. Drizzle additional passionfruit pulp
    across the top if desired.

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Accessories you need

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Tip

Add
chocolate curls for a decadent touch.



Use
fresh fruit of choice to decorate rather than raspberries.



Before
cooking meringues, sprinkle just the edges with a few almond slivers.



This
recipe works well with other nuts as long as the nut meal is very fine.



To
alter the quantities in this recipe, use a ratio of 1 egg white to 50g icing
sugar and

1 tbsp almond meal.

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Comments

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  •  Will try.

    Submitted by sdi12 on 6. April 2014 - 14:53.

     Will try.

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  • Where does the vanilla go

    Submitted by kelsy002 on 9. March 2013 - 13:53.

    Where does the vanilla go please? 

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