The quarter final of ‘Bake off’ gave us some much anticipated ‘Free from’ dishes. We had a gluten free bread in the Signature Bake, dairy free cake for the show stopper and a gluten free technical challenge.
Here is a link to Mary Berry’s Hazelnut dacquoise.
So can this recipe be made without dairy, soya and egg too? Yes and honestly tastes just the same as with these ingredients.
I thought the meringue would fall apart quite quickly but it was still intact the next day – probably too soft to serve. I was a bit worried about coating the sides of the meringue with the custard but now I think it would hold.
For the meringue
50g whole hazelnuts
30g Orgran No Egg
45g icing sugar
1 teaspoon soft brown sugar
For the chocolate ganache
40ml almond milk
60g dairy and gluten free plain chocolate (60%)
For the coffee custard filling
150ml /¼pint almond milk
2 teaspoons coffee granules (we’re not coffee drinkers so this is all we had!)
15g caster sugar
couple drops vanilla
4 teaspoons cornflour
75ml coconut cream (keep in the fridge for 24 hours before using)
For the decoration
50g white sugar
Preheat the oven to 180°c (160°c fan oven)
Blitz the hazelnuts in a food processor until coarsely ground. Spread onto a baking tray and bake for 10 minutes. Leave to cool.
Turn the oven down to 130°c (110°c fan oven).
Mix the no egg together with the pectin and 85ml cold water in a large mixing bowl. Mix on a high speed for 5 minutes.
Add the icing sugar and brown sugar 1 tablespoon at a time. Continue whisking for 5 minutes until thick and it stands in peaks.
Draw 3 x 6 inch circles on baking parchment, turn over onto two baking trays.
Fold the hazelnuts into the meringue.
Fit a piping bag with a large plain nozzle. Fill with the meringue.
Pipe the meringue into the three circles. Bake in the oven for 2 hours. Turn the oven off and leave in the oven until cool.
For the custard – heat the almond milk in a saucepan. Dissolve the coffee with a little boiling water.
Blend the cornflour with a drop of cold water. When the almond milk comes to the boil, whisk in the cornflour to thicken.
Stir in the dissolved coffee and sugar. Pour into a bowl and leave to cool. Place in the fridge until needed.
For the ganache – bring the almond milk to the boil and stir in the chocolate to melt.
Place the white sugar into a small saucepan with a drop of water. Boil to a caramel. Throw in the hazelnuts to coat. Take out the hazelnuts with two forks and place onto baking parchment to set.
When ready to assemble
Place the coconut cream into a large mixing bowl. Whisk until thick. Fold into the cold coffee custard.
Place one meringue onto your serving plate. Spoon half the custard onto the meringue. Place another meringue on top. Spoon the remaining custard on top. Top with the final meringue. Decorate with the ganache and hazelnuts.
Look layers of meringue!