CHOCOLATE-ESPRESSO DACQUOISE
SERVES 10 TO 12 TOTAL TIME: 3¾ HOURS, PLUS 8½ HOURS COOLING AND CHILLING
ORDER OF OPERATIONS
Dacquoise, an elaborate stack of light, nutty meringue and silky buttercream enrobed in glossy chocolate, looks admittedly daunting. But the components and assembled dessert can be made well in advance, so it’s eminently doable and ideal for entertaining. Here’s the game plan.
IF MAKING THE DACQUOISE FROM START TO FINISH, it’s most efficient to make the meringue first, followed by the pastry cream for the buttercream, then the ganache, and then the buttercream.
IF MAKING THE any order is fine. Here are the make-ahead guidelines.
