Eggnog mousse cake with almond dacquoise
Type Cake
Course Dessert
Place of origin France
Serving temperature Chilled
Main ingredients Meringue (almonds and hazelnuts), whipped cream or buttercream
Variations Marjolaine
Cookbook: Dacquoise  Media: Dacquoise

A dacquoise (French pronunciation: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.[1]


It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit.


A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.[2]

Piping dacquoise disks for mousse cake bases

The term dacquoise can also refer to the nut meringue layer itself.

See also


  1. Child, Julia; Simone Beck (1978). Mastering the Art of French Cooking, vol. 2. Harmondsworth: Penguin Books. p. 647. ISBN 0-14-046221-X.
  2. "What is marjolaine? The Great British Bake Off technical challenge explained". Radio Times. 5 October 2016. Retrieved 6 October 2016.

This article is issued from Wikipedia - version of the 10/8/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.