Coffee and Toast … a dacquoise fit for breakfast

  Dacquoise. A French cake traditionally made from three disks of nut-studded meringue, filled and frosted with a coffee custard mousse and decorated with chocolateĀ ganache, clusters of caramelised hazelnuts and crushed hazelnut praline. I had been meaning to bake a dacquoise for a while but kept on putting it off because it sounded like a lot of faff. But a combination of seeing how manageable it actually is thanks to the Great British Bake-Off and just wanting to finally give it a go had me start this on a Tuesday night the other week, assembling the various components on Wednesday night, just in time to have a dessert to follow homemade pumpkin ravioli (another one of those recipes I had put off too long until I was desperate for pumpkin recipes to use up a monster of a pumpkin in my fridge). Someone’s tweet about breakfast (Coffee! Toast!) is what ultimately decided I was going to use breadcrumbs instead of

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Far Breton

This space has been a bit quiet lately. Not that I haven’t been in the kitchen but lately there were a few mishaps, some more dramatic than others (like the second birthday cake I made for my mum – I loved my idea of a cake replicating the flavours of a Mont Blanc, but, alas, I managed to burn the dark chocolate ganache. At least it taught me to always trial a recipe before a big event!). The truth is, while a number of things came out of my kitchen that were perfectly edible (some toasted rice infused truffles I made were divine, albeit very different in flavour than what I had expected) none of them were good enough for sharing with you all (although I am hoping to revisit these recipes and present them to you once I have nailed them). But today I have a recipe for you that not only works but is as simple as whisking

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