Cherry Dacquoise Recipe
mascarpone cream, morello cherry sorbet, roasted black cherries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dacquoise Base
Mascarpone Cream
Roasted Black Cherries
Morello Cherry Sorbet
Method
Dacquoise Base Preparation
- 1
Preheat Oven
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
Whip Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar and continue to beat until stiff peaks form.
- 3
- 4
Bake
Spread the mixture onto the prepared baking sheets in two even layers. Bake for 20-25 minutes or until golden brown. Let cool.
Mascarpone Cream Preparation
- 5
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract and whip until stiff peaks form.
- 6
Combine
Gently fold the mascarpone cheese into the whipped cream until well combined. Refrigerate until ready to use.
Roasted Black Cherries Preparation
- 7
Roast Cherries
In a baking dish, toss the pitted black cherries with sugar and balsamic vinegar. Roast in the oven at 350°F (175°C) for 15-20 minutes.
Morello Cherry Sorbet Preparation
- 8
- 9
Blend and Freeze
Blend the mixture until smooth, stir in lemon juice, and freeze in an ice cream maker according to manufacturer's instructions.
Assembly
- 10
Layering
On a serving plate, place a layer of dacquoise, spread a layer of mascarpone cream, add a scoop of morello cherry sorbet, and top with roasted black cherries. Repeat layers as desired.
