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Dacquoise

Oh, you fancy, huh!?!  I just realized that I hadn’t posted the grand finale for dinner a couple of weeks ago!  Nicky had mentioned doing lattes, so I wanted to find something coffee flavored.  I also wanted to keep dessert on the lighter side, so I found this great recipe through http://www.cookinglight.com.  The actual dessert style is French, and is baked meringue which is usually stuffed with butter cream frosting.  Cooking Light put a spin on the classic by substituting the butter cream with frozen yogurt. Very delicious!!

The recipe also included a mocha sauce, but I left that out (I did include the recipe for it at the bottom though).

Meringue:
5  large egg whites
1/2  teaspoon  vanilla extract
Dash of salt
2/3  cup  sugar
Filling:
3  cups  vanilla low-fat frozen yogurt, slightly softened
About 1/4 cup black coffee

Preheat oven to 275°.

Cover 2 baking sheets with parchment paper. Draw 2 (9 1/2-inch) circles on paper. Turn paper over; secure with masking tape.

Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.

To prepare filling, beat yogurt and coffee  until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.

Mocha sauce:
1  cup  strong brewed coffee
3/4  cup  Dutch process cocoa
1/2  cup  light-colored corn syrup
1  teaspoon  cornstarch
1/3  cup  semisweet chocolate chips
1/4  teaspoon  vanilla extract

To prepare mocha sauce, combine brewed coffee, cocoa, corn syrup, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Remove dacquoise from freezer, and let stand for 5 minutes. Cut dacquoise into wedges with a serrated knife. Drizzle the mocha sauce over each serving.

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About Hang Onto Your Fork

I am just a girl who loves to cook. I am happiest when friends and/ or family are sitting around my table enjoying a meal and sharing stories and laughter! I noticed myself spending a lot of time reading recipe sites, food blogs and cook books and finally decided to get in on the action! I am very much an amateur cook, and through the last couple of years have learned a lot through trial and error. So, I would like to invite you to join in my culinary triumphs and laugh at my kitchen disasters! I welcome any tips/ advice/ and comments that you may have!

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