Recipe Festive dacquoise with baileys cream : Practical and Delicious

Recipe Festive dacquoise with baileys cream : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Festive dacquoise with baileys cream. You are currently reading Recipe Festive dacquoise with baileys cream : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Festive dacquoise with baileys cream requires 1h 45m, cook 15m and serve 6. Caution: allergy Contains peanuts, tree nuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Looking to impress this Christmas? Look no further than this simply beautiful dessert.

Ingredients:

10 Ingredients

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  2 1/4 cups (275g) caster sugar
  
  
  


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  1 1/2 tsp cornflour
  
  
  


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  1/2 tsp ground cinnamon
  
  
  


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  5 eggwhites
  
  
  


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  2 tsp cocoa powder
  
  
  


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  75g toasted hazelnuts, chopped
  
  
  


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  2 cups (500ml) thickened cream
  
  
  


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  1/4 cup (3 tbsp) pure icing sugar, plus extra to dust
  
  
  


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  3-4 tbsp Baileys Mint Chocolate Irish Cream
  
  
  


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  8 after-dinner mints, halved diagonally
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 140°C (120°C fan-forced). Line bases of three 23cm cake pans with baking paper, or lay three 23cm rounds of baking paper on baking trays.
  
  
  


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  Step 2
  
  
  
  
  Combine: sugar, cornflour and spices in a bowl. Using electric beaters, whisk the eggwhites until stiff peaks form. Add 2 tablespoons of sugar mixture and beat until meringue is stiff and shiny. Fold in remaining sugar mixture as gently as possible to keep the meringue light and aerated. Sift over the cocoa and fold in, leaving a rippled effect. Divide among pans or trays and spread over bases, leaving 5mm around edges. Sprinkle with nuts. Bake for 1 hour, then leave to cool in switched-off oven for 1 hour. Remove from oven and cool completely.
  
  
  


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  Step 3
  
  
  
  
  Whip cream, icing sugar and Baileys to soft peaks. Place 1 meringue on a cake stand and spread with almost half the cream. Repeat, reserving a little cream for top. Add last meringue, then spoon reserved cream in centre. Top with halved mints and dust with icing sugar.
  
  
  

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