Almond and Raspberry Dacquoise

Method

Dacquoise

1. Preheat oven to 200°C.
2. Line two 15cm baking tins with baking paper, then place onto a baking tray.
3. Place egg whites, cream of tartar, and salt into a clean bowl, then whisk until soft peaks. Slowly add the castor sugar a spoon at a time while whisking until the mixture is glossy and stiff. Whisk in the vanilla extract.
4. Combine the ground almonds and flour, then sift onto the meringue and fold together gently until well incorporated.
5. Divide the mixture evenly into the two baking tins, level the top then sprinkle with flaked almonds.
6. Place the meringue layers into the preheated oven immediately turn the oven temperature down to 100°C and bake for 1 hour 30 mins.
7. Turn off the oven and leave the meringue to cool in the oven for 30 minutes before removing from the tins and setting aside to cool completely on a wire rack.

Filling

1. Place milk into a pot and heat to a scalding point.
2. In a bowl, whisk together the egg yolks, cornflour, castor sugar, and vanilla.
3. Pour the hot milk onto the egg while whisking to combine. Then return to the pot and cook on medium heat until the custard thickens and begins to bubble.
4. Transfer to a bowl, cover with cling film (making sure it touches the surface of the custard), then set aside to cool at room temperature.
5. Whisk together cream cheese and cream to stiff peaks, then fold into the custard.
6. Refrigerate, covered, for at least 30 minutes.

Assembly

1. To assemble, line the edge of a 15cm ring with baking paper.
2. Place one meringue layer flaked almond side up, into the base of the lined ring.
3. Pipe on diplomat cream and stud with raspberries onto the 2 layers, with the flaked almond side up.