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.
3 eggs, separated
250g castor sugar
1 tbs cornflour
125g ground almonds
0.5g pink food colouring
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
Beat butter, icing sugar lemon and zest in a bowl.
Add cream cheese and beat until smooth
150g Frozen strawberry/raspberry puree
50g castor sugar
1 tbs cornflour
Heat everything together until it simmers for 3-5 minutes
Pass through a sieve and leave to cool in the fridge
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.
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