From Wikipedia, the free encyclopedia
Eggnog mousse cake with almond dacquoise
Place of originFrance
Serving temperatureChilled
Main ingredientsMeringue (almonds and hazelnuts), whipped cream or buttercream, biscuit

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

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


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.


Piping dacquoise discs for mousse cake bases

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]

See also[edit]


  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.

External links[edit]

Media related to Dacquoise at Wikimedia Commons