Ingredients :-
1 tablespoon cornflour
5 egg whites
1¼ cups (275g) caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour, extra
½ cup (50g) hazelnut meal
100g dark chocolate, melted
1 tablespoon powdered gelatine
¾ cup (180ml) hot strong espresso coffee
¼ cup (55g) caster sugar, some extra
2 egg yolks
2 cups (500ml) thickened cream
Cocoa powder, to decorate
Blueberries, to serve, optional
1. Preheat oven to 130°C (110°C fan-forced). Draw a 12cm x 30cm rectangle onto three sheets of baking paper. Spray three oven trays with cooking oil spray, invert paper onto trays, marked side down. Spray paper lightly with cooking oil spray, dust with the cornflour; tap away excess cornflour.
2. In a clean large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between each addition. Add vinegar and extra cornflour with the last of the sugar, and beat gently to combine.
3. Using a spatula, quickly fold in the hazelnut meal. Spread the meringue evenly among the rectangles on baking trays. Bake for 55 minutes or until meringue feels dry to the touch. Cool meringues on trays in oven with door ajar.
4. Spread two of the cooled meringues with the melted chocolate; leave to set.
5. Sprinkle gelatine over the hot coffee in a small bowl. Gently heat the coffee mixture over a small saucepan of hot water, or microwave on medium for about 20 secs or until the gelatine dissolves.
6. Beat the extra sugar and egg yolks in a small bowl with an electric mixer until pale and fluffy. Fold in coffee mixture until combined. Fold in ½ a cup of the cream and refrigerate for about 15 mins or until mixture is starting to set.
7. In a large bowl, whip the remaining cream until soft peaks form. Whisk the coffee mixture quickly to loosen it and then gently fold in the whipped cream.
8. Top both of the chocolate covered meringues with coffee mousse and layer one on top of the other. Top with plain meringue and dust with cocoa; refrigerate until ready to serve.
9. Slice the Dacquoise thickly and serve with blueberries, if desired.
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