The Perfect Valentines Dessert by Chef Beverly

Whats a dinner without a little dessert? We asked Palazzo pastry chef, Beverly Bogatsu to come up with a quick and easy dessert to impress your loved ones this Valentines Day. Follow the simple recipe below to create Almond Berry Dacquiose with Tangy Cream Cheese Icing, Vanilla Ice-Cream and fresh seasonal Berries.

DACQUIOSE

3 eggs, separated

250g castor sugar

1 tbs cornflour

125g ground almonds

0.5g pink food colouring

Method

Whisk egg whites in a large bowl until stiff.  Whisk in the sugar – a little at a time.  Whisk until meringue mixture is thick and glossy.

Fold in the corn flour and ground almonds and add a drop of pink food colouring.

Draw circle stencils of preferred sizes on a non-stick baking sheet.  Starting in the centre of the circle, pipe mixture in a continuous coil.  Finish with just the outer line.

Bake in a prepared oven at 150 degrees Celsius until it has dried out +/- 45 minutes – let it cool.

 

TANGY CREAM CHEESE ICING

250g butter – room temperature

150g icing sugar

2 lemons plus the zest

450g cream cheese

Method

Beat butter, icing sugar lemon and zest in a bowl.

Add cream cheese and beat until smooth

 

BERRY COULIS

150g Frozen strawberry/raspberry puree

50g castor sugar

1 tbs cornflour

Method

Heat everything together until it simmers for 3-5 minutes

Pass through a sieve and leave to cool in the fridge

 

TO ASSEMBLE

First drizzle the coulis on a plate.

Place the dacquiose on the plate, pipe the cream cheese and top with some berries, place another dacquiose and repeat layer.

Place berries around the plate and add a scoop of vanilla ice cream.

Garnish with a little mint.

Valentines Dessert Chef Beverly

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