Lemon and Fresh Strawberry Dacquoise

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Rated 3 stars out of 5
  • Rate This Recipe
  • Read 31 Reviews
Total Time:
1 hr 16 min
Prep
25 min
Inactive
1 min
Cook
50 min
Yield:
12 servings
Level:
Intermediate
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Ingredients

Dacquoise:

  • 6 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons strawberry extract

Fillings:

  • 1 3/4 cups nonfat milk
  • 1 (3.4-ounce) box lemon pudding mix, sugar and fat free
  • 2 teaspoons lemon zest, finely minced
  • 1 cup fresh strawberries, sliced
  • 8-ounces whipped topping, divided
  • Fresh mint sprigs, for garnish
  • Fresh strawberries, for garnish
  • 1/2 teaspoon strawberry extract

Directions

For Meringue Layers: Preheat oven to 275 degrees F.

Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.

In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.

Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.

For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.

For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.

Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.

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Newest Ratings and Reviews

Read all 31 reviews

  • on August 03, 2009

    Flag

    This is such a fun and easy recipe, light and perfect for a summer dessert. The presentation is lovely, looks like it takes lots of effort but is quite simple. Definitely a treat that impresses your guests. Love the lemon and strawberry combination, but this would be perfect with other flavors like raspberries or blueberries and perhaps a vanilla or coconut pudding. The possibilities are endless, thank you Sandra for another creative idea!

    people found this review Helpful.
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  • on July 28, 2009

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    As I sit here watching Sandra make this desert, I notice that she said she made the shells the night before. So depending on your oven, bake 50 minutes then turn off oven and leave overnite so that the shells can completely dry out. I haven't tried this yet. It will be a weekend treat for my family.

    people found this review Helpful.
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  • on January 16, 2009

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    I really loved this and it was fun to make but I was puzzled about the second 1/2 tsp. of strawberry extract that the recipe calls for at the end of the filling section. I actually just ended up putting it in the cool whip! Did I not read the recipe correctly?

    people found this review Helpful.
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