Vegan Coffee Dacquoise

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    636
based on 3 ratings

Possibly the ultimate vegan dessert, layers of aquafaba meringue infused with chopped hazelnuts and almonds topped with dark chocolate ganache and silky espresso buttercream. This will surely impress your guests and they will never guess it is vegan. You can begin the recipe the day before and assemble on the day. Toasting the hazelnuts and almonds in the oven before adding them to the meringue intensifies the flavour from the nuts, so we recommend you do this before you begin- however it is optional.

recipe updated Feb 19, 2024

Ingredients

  • Hazelnuts icon
    Hazelnuts
    45 g
  • Almonds icon
    Almonds
    30 g
  • Water icon
    Water
    2 tablespoons
  • Vegan butter icon
    Vegan butter
    120 g
  • Icing sugar icon
    Icing sugar
    690 g
  • Aquafaba icon
    Aquafaba
    160 ml
  • Cream of tartar icon
    Cream of tartar
    ½ teaspoon
  • Caster sugar icon
    Caster sugar
    30 g
  • Vegan dark chocolate icon
    Vegan dark chocolate
    220 g
  • Nondairy cream icon
    Nondairy cream
    240 ml
  • Instant coffee icon
    Instant coffee
    1 tablespoon
  • Oat milk icon
    Oat milk
    2 teaspoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Food processor attachment
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag
  • kCook icon Baking tray - large
  • kCook icon Easywarm bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 100°C
  2. Line 3 clean baking trays with parchment paper
  3. Draw approx. an 8cm round six times on each sheet of parchment paper as a guide for piping later
  4. Add hazelnuts and almonds to the Food processor attachment
  5. Attach the lid and ensure it is locked into place
  6. Pulse until fine
  7. Add icing sugar to the Food processor attachment
  8. Pulse until well combined
  9. Transfer content of Food processor attachment to medium bowl then set aside
  10. Attach Whisk
  11. Add aquafaba to the Kenwood Bowl
  12. Whisk until foamy - 2 min, Speed Max
  13. Add cream of tartar and caster sugar to the Kenwood Bowl bit by bit while machine is running
  14. Whisk until stiff peaks form - 4 min, Speed Max
  15. Add half of the chopped nuts and icing sugar mixture into the Mixer bowl
  16. Use a spatula to gently fold the dry ingredients into the whisked meringue
  17. Repeat this process with the rest of the dry ingredients until combined
  18. Prepare a clean piping bag with plain round tip
  19. Transfer meringue to piping bag
  20. Pipe 18 meringue circles onto the baking trays
  21. You can pipe smaller circles to use up any leftover meringue for decorations
  22. Bake until crispy - 1 hr, 100°C
  23. Turn off the oven and allow to sit in the warm oven with the door closed
  24. Leave - 30 min
  25. Remove from oven and let cool
  26. Use a small, serrated knife and gently remove the meringues from the parchment paper
  27. Set aside and continue
  28. Making the chocolate ganache:
  29. Attach Creaming beater
  30. Add vegan dark chocolate and nondairy cream to the EasyWarm Bowl
  31. Heat with splashguard fitted until completely melted - 10 min, 7, Stir 1
  32. Transfer content of EasyWarm Bowl to small bowl
  33. Chill in fridge until firm - approx 30 min
  34. Making the espresso buttercream:
  35. Add instant coffee and water to a clean small bowl
  36. Stir with teaspoon until dissolved and let cool
  37. Clean Kenwood Bowl
  38. Attach Creaming beater
  39. Add vegan butter, icing sugar and oat milk to the Kenwood Bowl
  40. Transfer content of small bowl to Kenwood Bowl
  41. Mix until smooth - 2 min, Speed 3
  42. Prepare a clean piping bag with closed star tip
  43. Transfer buttercream to piping bag
  44. To assemble the dacquoise:
  45. Remove the chocolate ganache from the fridge
  46. Prepare a clean piping bag with plain round tip
  47. Transfer chocolate mixture to piping bag
  48. Take a meringue disc and pipe on the chocolate ganache and espresso buttercream
  49. Add a second meringue disc on top and repeat the piping decoration
  50. Repeat with the rest
  51. Chill in fridge until needed
  52. Serve
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