Cranberry and Mango Dacquoise


Cranberry Compote
• 140g dried cranberries
• 60ml water
• 50g sugar
• 10g lemon juice
• 1 tbsp cornstarch
• pinch of Cinnamon powder
• 5g gelatin powder & 25 g water

Mango Cream
• 220g mango puree
• 30g butter
• pinch of cinnamon powder
• 52g egg yolks
• 52g sugar
• 20g potato starch
• 65g butter (soft)
• 125g heavy cream

• 100g almond flour
• 100g icing sugar
• 28g all purpose flour
• pinch of cinnamon powder
• 120g egg whites
• 80g sugar

• Icing sugar
• Sliced cranberries


Cranberry Compote
Add gelatine powder to hot water, and keep aside in hot water bath.
Combine cranberries, water, sugar and lemon juice in a pot and bring to boil.
Add cinnamon powder and cornstarch to this and simmer for 6 – 8 minutes.
Take off heat, and mix in the gelatine mass.
Use a blender to make it smooth.
Pour it in a 16 inch tart ring with parchment sheet or cling film at bottom.
Let it set overnight in fridge

Mango Cream
Combine mango puree with 35g butter in a pot on medium heat.
Add sugar to the egg yolks and whisk until pale; add potato starch and mix.
As the puree comes to boil, add 1/3rd of it to the egg yolk mixture and mix; pour this into the rest in the pot, add cinnamon powder and mix.
Bring this to a boil while continuously whisking.
Pour thin a bowl and refrigerate for at least one hour.
Whisk the chilled mango cream until smooth.
Whisk the 75g butter and incorporate in the mango cream.
Whisk the cream until firm, and whisk half of it in mango cream and then gently fold in the rest.
Transfer to a piping bag fitted with star nozzle

Combine almond flour, icing sugar, all purpose flour and cinnamon powder in a bowl and keep aside.
Whisk egg whites, adding sugar in stages, until it has obtained stiff peaks.
Fold in the dry ingredients in the egg white, using a spatula, until almost mixed.
Transfer to piping bag fitted with plain big size nozzle.
Preheat the oven to 200 C.
Draw two 18cm dia circles on baking sheet, and place these on a baking tray.
Pipe the batter in spiral into the two circles.
Sprinkle icing sugar all over and bake for 18 – 20 minutes.

Place one dacquoise disk on a round plate.
Remove cling film and tart ring from the Cranberry compote and place it on the dacquoise.
Pipe the mango cream around the edge on the dacquoise, piping inwards or in a swirl. Pipe the the remaining in a spiral completely covering the compote disc.
Place the other dacquoise disc on top.
For decoration, sprinkle the top with icing sugar and sliced cranberries.
Refrigerate for two hours before serving.

Recipe by Haris Mikael