I have a confession. For years, I was terrified of the word “dacquoise.” It sounded so fussy, so French, so… perfect. I imagined pastry chefs in spotless whites wielding thermometers like scalpels. Then, one summer, my basil plant went rogue. It was a jungle of fragrant leaves, and in a moment of what I can only call inspiration born of desperation, I wondered what it would taste like in a cream. The result, tucked between layers of what is essentially a gloriously simple nut meringue, stopped me in my tracks. This isn’t a fussy dessert. It’s a shortcake, reimagined. The “shortcake” is a flourless almond meringue—crisp on the outside, chewy within, with a deep, toasty nuttiness. The “cream” is a sophisticated, not-too-sweet basil-infused pastry cream that tastes like summer itself. It’s a dessert that begs to be made when berries are at their peak, and it’s so much less daunting than it sounds. My first one was lopsided and cracked, and you know what? It was still the best thing I’d eaten all year.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr | 1 hr 15 mins | 2 hrs 15 mins (+4 hrs chill) | 8-10 people | Medium |
Why You’ll Love This Recipe
- It’s naturally gluten-free. The cake layers are made from almond meal and meringue, no flour in sight.
- The basil cream is a revelation. It’s fragrant, floral, and herbaceous in the most surprising and delightful way.
- The textural contrast is sublime. Crisp-chewy meringue, silky cream, and juicy, fresh berries.
- It’s a stunning showstopper that looks like you labored for days, but the components can be made ahead.
Grab These
For the Almond Dacquoise Layers:
- 1 ½ cups (150g) finely ground almond flour (blanched is best for a pale color)
- 1 cup (200g) granulated sugar, divided
- 5 large egg whites, at room temperature (CRUCIAL for volume)
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- A pinch of fine sea salt
For the Basil-Infused Crème Pâtissière:
- 2 cups (480ml) whole milk
- 1 packed cup (about 1 oz) fresh basil leaves, plus a few more for garnish
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 2 tbsp (28g) unsalted butter, cubed
- 1 tsp vanilla extract
For Assembly:
- 1 ½ cups heavy cream, very cold
- 2 tbsp powdered sugar
- 3 cups mixed fresh berries (raspberries, hulled and sliced strawberries, blueberries)
- Sliced almonds, toasted, for garnish
Let’s Make It
First, let’s tackle the dacquoise. Don’t be scared. It’s just a fancy meringue with nuts. Preheat your oven to 300°F (150°C). Trace three 8-inch circles onto parchment paper and place them on baking sheets. In a bowl, whisk together the almond flour and ½ cup of the sugar. This helps prevent the nuts from deflating the meringue.
Now, the meringue. In the spotlessly clean bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Whip on medium speed until soft peaks form. With the mixer running, gradually add the remaining ½ cup of sugar, a tablespoon at a time. Whip until you have stiff, glossy peaks that hold their shape. Beat in the vanilla. Now, sprinkle the almond-sugar mixture over the meringue. Using a large rubber spatula, gently fold it in. You want to be gentle but thorough—no dry pockets, but don’t deflate all that beautiful air.
Divide the batter among your three traced circles, spreading it evenly to the edges. Bake for 45-55 minutes, rotating the pans halfway through, until the layers are firm, dry to the touch, and a pale golden color. Turn the oven off, prop the door open with a wooden spoon, and let the layers cool completely inside. This slow cooling is key to preventing dramatic cracking and helps them develop their signature chewy texture.
While the dacquoise cools, make the basil cream. This will change how you think about herbs in dessert. In a saucepan, heat the milk and the 1 cup of basil leaves over medium heat until it just begins to simmer. Remove from heat, cover, and let it steep for 30 minutes. It will smell like the most incredible herbal tea. Strain out the leaves, pressing to get all the flavorful liquid.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until thick and pale. While whisking constantly, slowly drizzle in the warm basil-infused milk. Pour this mixture back into the saucepan. Cook over medium heat, whisking constantly and scraping the corners, until the mixture thickens and comes to a single, large bubble. Cook for one more minute to cook out the starchy taste. Remove from heat and whisk in the butter and vanilla until smooth. Press plastic wrap directly onto the surface to prevent a skin from forming and chill for at least 4 hours, or overnight.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 420 kcal |
| Protein | 9g |
| Carbohydrates | 45g |
| Fat | 25g |
| Fiber | 4g |
| Sugar | 37g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Lemon Zest Brightness: Add the zest of one lemon to the finished crème pâtissière for a bright, sunny twist.
- Honey & Lavender: Steep a teaspoon of culinary lavender with the basil, and replace half the sugar in the cream with honey.
- Chocolate Drizzle: Melt 3 oz of dark chocolate with a teaspoon of coconut oil and drizzle it over the assembled cake for a bitter contrast.
Serving Ideas
To assemble, whip the cold heavy cream with the powdered sugar until stiff peaks form. Whisk the chilled basil crème pâtissière to loosen it, then fold in the whipped cream until smooth. Place one dacquoise layer on a serving plate. Spread with one-third of the basil cream. Scatter with berries. Repeat with the next two layers, finishing with cream and a gorgeous pile of berries on top. Garnish with toasted sliced almonds and a few tiny basil leaves. Let it sit for 30 minutes before slicing with a sharp, serrated knife for the cleanest cuts.
Storage & Reheating
This cake is best eaten the day it’s assembled, but it will hold up in the fridge, covered, for up to 24 hours. The dacquoise layers will soften, becoming more cake-like, which is still delicious. The components can be made 2 days ahead and stored separately.
My Two Cents
Your egg whites must be at room temperature. I know I already said it, but it’s the hill I will die on. Cold egg whites won’t whip to their full volume, and a weak meringue means a flat, dense dacquoise. If you forget, place the whole eggs in a bowl of warm water for 10 minutes before separating. This one tip is the difference between a cloud and a pancake.
You Asked, I’m Answering
“My dacquoise layers are sticky!”
This means they needed more baking time or your kitchen was very humid. They should be dry to the touch. If they’re a little sticky, you can pop them back into a 250°F oven for 10-15 minutes to dry out, then let them cool again.
“The basil flavor is too strong/too weak.”
Taste your steeped milk! If it’s too weak, let it steep longer. If it’s too strong, you can dilute it with a splash of fresh milk. The beauty of infusions is you have control.
“Can I use other nuts?”
Absolutely. Hazelnut flour would be sublime. Just make sure it’s finely ground and skinless for the best texture.