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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 hrs
Cook Time 30 mins
Total Time 3 hrs 30 mins
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.