Amazing Stonefruit and Berry Dacquoise Recipe

#ad Looking for a crowd pleasing, spring brunch pairing? Look no further than this amazing stone fruit Daquoise and @mrblackspirits Espresso Martini.
This cake is a symphony of flavors and textures with crisp and light meringue layers topped with a custardy French buttercream and piled high with lots of juicy stone fruits. And this cake paired with a Mr Black Espresso Martini…chef’s kiss ???? @mrblackspirits is a Cold Brew Coffee Liqueur, made with 100% Arabica Coffee for a smooth, delicious coffee flavor. Check out the recipe below. Cheers!

Mr Black Espresso Martini Recipe
1.5 oz Mr Black
.5 oz Ketel One Vodka
1 oz Espresso freshly brewed (or cold brew concentrate)
1/2oz simple syrup
Garnish: coffee beans

Combine ingredients into a shaker with ice, give it a hard shake, pop the strainer on, pour into coupette glass and garnish with coffee beans.

Visit to get a bottle of Mr Black for your next gathering!

This delicious Daquoise recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!



23 Replies to “Amazing Stonefruit and Berry Dacquoise Recipe”

  1. I’m really impressed by the Mr. Black- it tastes like actual coffee unlike some of their well-known competitors. Definitely less sweet so I add a bit of simple syrup to balance my espresso martini

  2. Obviously alllll your videos are a delight; but may I be so bold and say that this one was a THRILL, lol. Thanks for always makin' my day, John!

  3. You again have made me feel as though I could actually make this. I have never baked a meringue before except as a top for pies. It does look like a lot of steps and work but it also looks well worth it in every way. I have your book, so I’ll watch this video again while trying this out. Peach season is in the near future here! Thank you ❤

  4. In Canada we also call it Berry Sugar for super fine sugar, is it so where you are?

  5. ????‍♀️This recipe reminds me of "Company Dessert " from the Busy Bee Restaurant in St. Louis, Missouri. When the restaurant closed, the recipe was published in the newspaper. My great aunt's neighbour, who was originally from St. Louis, shared it with my great aunt. I've loved it since my first taste one Thanksgiving, when I was very young. I have the recipe, in my great aunt's handwriting. I most often use berries and sometimes plain, no fruit. Sorry so long. I just wanted to share this memory with other preppy kitchen followers.????

  6. I'm allergic to tree nuts, do you think peanuts or sunflower seeds would work in this recipe?

  7. All the good guys are gay. he is literally the ideal perfect husband a woman could ask for ????

  8. I have enjoyed baking with you and baking recipes from your cookbook. I appreciate everything you do. Thanks for sharing.

  9. Always wonder what paint colour you used for the kitchen. Very enjoyable videos????

  10. Anyone else think the yellow dollops were deviled egg filling when you saw the thumbnail? ????

  11. This looks delicious. I have a stone fruit allergy, can i just use the berries or would the berries not be enough for this wonderful dessert.

  12. Yikes John!!!! This looks AH-mazing???? I will be making this I do believe lol, thank you for sharing with us. Waiting patiently for the next video to magically appear.
    Enjoy your week and upcoming weekend with your wonderful children and hubby.????

  13. If you make small cookie sized versions of this so you dont have to cut it up, how well would they hold up in the fridge? Im assuming just hold off on whipped cream and the buttercream might be a little thick?

  14. Last time I made this I solved the problem of the merengue breaking apart when you cut into it; I made the bottom disc as normal but the other two layers I piped 6 triangles instead of a disc (12 in total) then assembled the triangles back into a circle shape after baking. When cutting a wedge the top and middle cut easily since they were baked separately and only the bottom disc needed cutting.

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