It hasn’t felt like the weather for iced tea recently, but I made this dessert a while ago, so you’ll have to forgive me for the summery theme, despite the fact we’re now in Autumn. Once you’ve tasted it alongside this peach and raspberry white chocolate dacquoise you’ll be thinking of warmer times. In this dessert, cubes of fresh peach and whole raspberries are surrounded by a light white chocolate bavarois, on top of two layers of dacquoise sandwiched together with more bavarois.
This dessert combines some of my favourite things, if you haven’t tried a dacquoise before then you’re really missing out. It’s a lovely blend of almonds, sugar and egg whites, it makes a great textural layer in entremets and tastes a lot like a rustic macaron shell.
A bavarois is very much like a mousse made with a delicious custard base, it is really delicious and versatile, the way it sets around the soft fruit is really pretty and it stops the fruit turning to mush as the dessert thaws. This is so easy to make and it looks impressive, you just need to set it in the freezer. Also you get to use a blowtorch to get it out of the cake ring, which is always fun!
I’ve paired this fruity dessert with some great tea that was sent to me by Adagio Teas. They also sent me the lovely tea pitcher and glasses that I used in the photos. I admit I really don’t drink a lot of tea as I generally don’t have the patience to wait for it to brew – which is so important. This peach iced tea comes in a bag which makes it even easier to make. You can also prepare it in advance and have a jug of it sat in the fridge ready to drink at any time.
- ***Almond Dacquoise***
- 150g Ground Almonds
- 85g Icing Sugar
- 150g Egg Whites (approx 5 eggs)
- 40g Caster Sugar
- ***White Chocolate Bavarois***
- 2g Gelatin sheets
- 125g White Chocolate
- 1 Egg Yolk
- ½ Tsp Vanilla Bean Paste
- 125ml Milk
- 1.5 Tbsp Cointreau
- 190ml Whipping Cream
- ***Fruit Filling***
- 300g Fresh Peach, peeled and chopped into 1cm dice
- 200g Fresh Raspberries
- ***To decorate***
- Apricot Jam
- Preheat the oven to 160C Fan/180C/350F. Take two baking trays that are at least 25cm by 25cm and line with baking parchment.
- Place the ground almonds and icing sugar in a food processor together, pulse for a few seconds to get rid of any big lumps of almond.
- Take the egg whites and whisk until they hold a soft peak, add a little caster sugar and continue to whip until stiff peaks, adding all of the sugar a spoonful at a time.
- Gently fold the almond icing sugar mix into the egg whites until it is evenly mixed.
- Divide the dacquoise between the two baking trays and spread them out to make a square of at least 22cm by 22cm.
- Bake for 15 to 20mins until the dacquoise is lightly browned, transfer to a rack and allow it to cool before removing the baking parchment.
- Next make the white chocolate bavarois, place the gelatin sheets in a bowl of cold water and leave to soak until softened.
- Take the white chocolate and break into pieces if necessary and place in a bowl. Add the softened gelatine to the white chocolate, make sure you squeeze out all of the excess water.
- Place the egg yolks in a bowl large enough to fit the milk as well.
- Put the vanilla bean paste and milk in a saucepan and bring to a boil over a medium heat. Remove from the pan and whisk it into the egg yolks.
- Return this mixture to the pan and stir gently with a wooden spoon until the mixture coats the back of a spoon and reaches 82C on a thermometer.
- When the custard is ready, pour it onto the white chocolate and leave it for a minute or two to melt the chocolate. Then stir it to melt all of the chocolate, until it is smooth.
- Whisk in the cointreau until combined.
- Whisk the cream in a large bowl until it holds a stiff peak and then gently fold in the white chocolate, careful not to knock out all of the air.
- To assemble the dessert, take the round cake ring and cut out two circles of cake, clean the ring and remove any cake crumbs.
- Line a baking tray or board that will fit in your freezer with baking parchment. Place your cake ring on top of the lined board.
- sprinkle the chopped peach and raspberries into the base of the cake ring, be sure that they are evenly mixed.
- Take two thirds of the white chocolate bavarois and pour this over the fruit and smooth with a spatula.
- Place one of the dacquoise on top and then spread the remaining white chocolate bavarois on top.
- Place the second dacquoise on top and place in the freezer for at least 2 hours.
- When the cake is frozen, invert it on to a cake board or a plate and using a chef's blowtorch heat the ring and gently slide it off the dessert.
- Warm some apricot jam in the microwave and gently brush it over the dessert to give it a shiny glaze.
- Let the dessert thaw in the fridge before serving.
The team at Adagio Teas have kindly offered my readers the chance to win a bundle of tea samples, a pitcher, glasses and an IngenuiTea. Take a look below for the details.
Thanks for reading.