Raspberry & Peach White Chocolate Dacquoise + Adagio Teas Giveaway

Raspberry & Peach White Chocolate Dacquoise | Patisserie Makes Perfect

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. Β 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.

Peach Iced Tea | Patisserie Makes Perfect

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.

Peach & Raspberry Dacquoise | Patisserie Makes Perfect

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!

Peach & Raspberry Dacquoise | Patisserie Makes Perfect

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 fridgeΒ ready to drink at any time.

Peach & Raspberry Dacquoise | Patisserie Makes Perfect

Peach & Raspberry Dacquoise | Patisserie Makes Perfect

Raspberry & Peach White Chocolate Dacquoise

Patisserie Makes Perfect
You will need a 20cm x 4-5cm deep cake ring to make this recipe, or the same size loose-bottom cake tin.
4.82 from 27 votes
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 10


  • ***Almond Dacquoise***
  • 150 g Ground Almonds
  • 85 g Icing Sugar
  • 150 g Egg Whites approx 5 eggs
  • 40 g Caster Sugar
  • ***White Chocolate Bavarois***
  • 2 g Gelatin sheets
  • 125 g White Chocolate
  • 1 Egg Yolk
  • 1/2 Tsp Vanilla Bean Paste
  • 125 ml Milk
  • 1.5 Tbsp Cointreau
  • 190 ml Whipping Cream
  • ***Fruit Filling***
  • 300 g Fresh Peach peeled and chopped into 1cm dice
  • 200 g 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.

Peach & Raspberry Dacquoise | Patisserie Makes Perfect

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.

Win a Β£100 Adagio Tea Bundle
Peach Iced Tea | Patisserie Makes Perfect

Thanks for reading.

159 Responses

  1. Jodie

    So lovely! I love peaches and anything peach flavored, especially tea! And I have 3 gallons of home-brewed iced tea in my fridge at all times. It basically runs through my veins! πŸ˜€

  2. Sugar et al.

    Such a beautiful dacquoise! Peaches and raspberries are definitely a great pairing. I’m just waiting for peaches to appear on our side of the world.

  3. Kim W

    5 stars
    Fruit tea, and rosehip is great too. Those pictures look amazing, so does that recipe.

  4. Eva Trelfa-Milek

    5 stars
    I like mint tea, green tea I really like them a lot
    but my favourite tea of all is English breakfast out of the pot!

  5. Miss Tracy Hanson

    I do like raspberry and putting a bit of mint tea in it as well, or either by itself.

  6. Carly Belsey

    I love green tea with Jasmine. Great giveaway, thank you

  7. Oli Marshall

    What a lovely set! I grew up in the country where drinking herbal tea is a must especially in winter time.

  8. George Wright

    I’m loving Rooibos at the moment but I adore tea so drink many different varieties πŸ™‚

  9. Bonnie King

    5 stars
    I go through phases with tea. At the minute I’m loving earl grey tea and in the mornings raspberry leaf tea.

  10. Sarah Ann Roberts

    5 stars
    l love English Breakfast tea, sets me up for the day! .

  11. Paul Ballantine

    I love green tea with lemon, I usually have about 4 cups a day

  12. Simon Keeping

    I’m a traditionalist, you can’t beat a good Earl Grey or Breakfast tea.

  13. Kayleigh Robinson

    Green tea and mint! I probably drink far too much of it !

  14. Deborah Clarke

    I love a mug of chamomile and honey tea at bedtime . Fab giveaway would love to be your lucky winner.

  15. vicki gorton

    5 stars
    I love all sorts of tea, breakfast tea, ice tea and fruit teas xxx

  16. Geoff Hibbert

    5 stars
    Orange Pekoe – that cake looks absolutely LUSH!

  17. Tracy Gladman

    5 stars
    Lemon and Ginger! Great for this time of year!

  18. Linda Curtis

    i love breakst english tea and earl grey
    i drink many cups a day

  19. Natalie White

    I love Earl Grey tea – especially with a biscuit on the side! πŸ™‚

  20. Sarah Keery

    5 stars
    English Breakfast is my favourite but my 13 yr old loves all fruity teas.

  21. Victoria Dixon

    I love making peach tea and chilling it with ice and a slice of lemon – perfect refreshment!

  22. Jacqui Graham

    English Breakfast tea is the perfect start to my day

  23. Heather Hibbert

    English Breakfast tea for me, my boyfriend loves all the flavoured ones though especially mango and lychee

  24. Cherry Edwards

    Lady Grey tea, loose leaf served from a teapot and into a bone china cup or mug. Dash of skimmed milk, in the cup first before the tea.

  25. Mary H

    That cake looks lush! My fave tea is strong green tea.

  26. Charlie Brunton

    Peppermint tea is my favourite β™₯️

  27. Anya Sargent

    Gpcranberry with elderflower is god for tiredness. Really like it and drink a lot.

  28. Carole Nott

    love mostly english breakfast,but on occasions I enjoy green tea

  29. Sarah Davison

    I like everyday tea but would love to try others

  30. Corinne Wright

    5 stars
    I’m obsessed with Tea! It’s one of my favourite things. I love English breakfast tea or a good cup of Tetley!

  31. Charlotte Pashley-Foy

    I love chai tea, but also have a liking for peppermint tea πŸ™‚

  32. pete c

    4 stars
    English Breakfast Tea, or various fruit teas(chilled) are my favourites

  33. Bev B

    My favourite is keemun, especially at this time of year. Love its slightly smoky flavour.

  34. Maxine Kirk

    I Live on Green tea with a fruity flavour so good for you too

  35. Elizabeth

    Green tea with peach is one of the all time best comfort drinks and I bet it would go wonderfully with your cake.

  36. Carol Abnett

    Hi Angela,
    How much in advance could this dessert be made, would it keep in the freezer for any length of time?
    Thanks Carol.

    • patisseriemakesperfect

      Hi Carol,
      So sorry for the delay, this will happily keep in the freezer for around a week. Any longer and I think the fruit might be quite soggy when defrosted.
      You will need to eat it ideally within 24 hours of thawing as it becomes quite soft as time goes on.

  37. Rebecca Brown

    I love earl grey with lavender – or just ginger when I need a pick me up

  38. debbie smith

    5 stars
    honey and lemon for me, can i just say that this recipe looks amazing and i cant wait to try it out so thankyou xx and wonderful giveaway xx

  39. John Tingay

    I prefer black teas, especially English Breakfast Teas.

  40. Emily C

    One English breakfast tea bag and one apple and cinnamon fruit tea bag mixed in the same pot – yum!

  41. Sarah

    I love a nice strong black tea but I do really like fruity teas too.

  42. Rebecca h

    I love tea of all kinds! I go through phases but strawberry and vanilla is my favourite at the moment!

  43. Marycarol

    Love a nice breakfast tea – best thing in the morning xx

  44. christine shelley

    Im very traditional and like english breakfast tea

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