Ingredients:

Dacquoise:

• 230g ground almonds
• 70g chopped hazelnuts
• 10 egg whites
• 280g caster sugar

Italian Meringue:

• 125g caster sugar
• 70g egg (whites whipped to soft peak)
• 40ml water

Buttercream:

• Vanilla to taste
• 5 egg yolks
• 240g caster sugar
• 100ml water
• 360g unsalted butter

Method:

Dacquoise:

1. Whisk egg whites with a little of the sugar until soft peak then add remaining and whisk until firm and glossy, fold in the nuts.
2. Spoon into a piping bag with 1/2inch nozzle and pipe on a lined baking sheet, bake for 15mins approx. 160 degrees

Italian Meringue & Buttercream:

1. To make the Italian meringue dissolve the sugar in the water and boil to 118’c
2. Slowly pour onto the whipped egg whites continue whisking until cold and glossy put to one side.
3. For the buttercream dissolve the sugar in the water and boil to 118’c and pour onto the whisked egg yolks, continue whisking until double in size and glossy
4. Add the butter until completely mixed then fold in the Italian meringue

To Assemble:

1. Pipe the buttercream onto one of the dacquoise sheets and place fresh raspberries all over
2. Pipe the remainder over the raspberries and sandwich with the other dacquoise sheet.

Slice into portions & serve – Steve has served with Callebaut Chocolates & Blueberry dusted Marshmallow Cubes