Raspberry-Lavender Cloud Dacquoise Recipe

If you’ve ever dreamed of dessert as soft as a cloud, with floral perfume and a tart, juicy pop in every bite, then the Raspberry-Lavender Cloud Dacquoise is your new favorite showstopper. Airy lavender-kissed meringues cocooned in voluptuous whipped cream, paired with bursts of fresh raspberries, make each forkful as magical as a stroll through a sunlit garden. This is not just a stunning centerpiece; it’s a sensorial celebration that promises to surprise and delight your taste buds with flavor, fragrance, and just the right touch of elegance.

Ingredients You’ll Need

Every ingredient in this dessert is a little hero, coming together to create layers of flavor, texture, and color. Don’t be intimidated by the list; each component, from aromatic lavender to plump raspberries, plays a vital role in the Raspberry-Lavender Cloud Dacquoise experience!

• Egg whites: The foundation of our meringue layers, whipped into billowy peaks for that signature crunch-to-melt texture.
• Granulated sugar: Gradually added to stabilize and sweeten the meringue, ensuring glossy, stiff peaks.
• Powdered sugar: Blended in for an extra smooth, melt-in-the-mouth finish to the meringue.
• Almond flour: Lends a gentle nuttiness and subtle richness that pairs perfectly with the lightness of the meringue.
• Culinary lavender (finely ground): Brings a fragrant, romantic note that perfumes the entire dessert without overwhelming.
• Cornstarch: Helps stabilize the meringue, keeping it crisp yet delicate.
• Salt: A tiny pinch balances the sweetness and enhances all the bright flavors.
• Heavy cream: Whipped to luxurious fluffiness for swirling between the airy dacquoise layers.
• Powdered sugar (for cream): Adds just the right touch of sweetness to our whipped cream cloud.
• Vanilla extract: Infuses the cream with warmth and depth, rounding out the floral notes.
• Dried lavender (for infusion): Intensifies the blossom fragrance in the whipped cream layer.
• Purple food coloring (optional): Adds a whimsical pop of pastel to make each slice Instagram-worthy.
• Fresh raspberries: Bright and juicy, their tartness balances the richness and floral notes in every bite.
• Edible purple flowers: A garnish that transforms the Raspberry-Lavender Cloud Dacquoise into a true edible bouquet.

How to Make Raspberry-Lavender Cloud Dacquoise

Step 1: Prepare the Lavender Meringue Layers

Preheat your oven to 120°C (250°F) and line two trays with parchment paper, tracing two 18–20 cm circles as a guide. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form, then slowly sprinkle in the granulated sugar, continuing to whip until you have a glossy, stiff meringue. Sift together powdered sugar, almond flour, cornstarch, and finely ground lavender—this ensures no clumps and even distribution of flavors. Gently fold the dry mixture into the meringue, taking care not to deflate all that precious air. Either pipe or spread the meringue into the two circles you traced.

Step 2: Bake the Meringue

Slide the trays into your low-temperature oven and let the meringues bake for about 1.5 hours. The goal? Crisp, dry-to-the-touch layers that are still slightly tender within. When done, turn off the oven and crack the door open—let the dacquoise layers cool slowly inside. This prevents cracking and yields perfectly smooth, delicate rounds for stacking.

Step 3: Infuse and Whip the Lavender Cream

While your meringue rests, warm 1 tablespoon of heavy cream and steep the dried lavender for 10 minutes, then strain and cool. This concentrated floral infusion is the secret to the dessert’s heady perfume. Combine all the cream, powdered sugar, vanilla, and your lavender infusion (plus a drop or two of food coloring if you like). Whip until thick, fluffy peaks hold their shape—don’t over-beat or you risk losing that cloudlike texture.

Step 4: Assemble the Raspberry-Lavender Cloud Dacquoise

Gently place one cooled meringue round on your serving platter. Spread generously with half the lavender whipped cream, then scatter raspberries over top. Carefully position the second meringue layer, then swirl more lavender cream across the top and nestle in more fresh raspberries. You’ll see a gorgeous, floral-studded cake take shape before your eyes.

Step 5: Decorate and Chill

For the grand finale, crown your Raspberry-Lavender Cloud Dacquoise with edible purple flowers—think violas, lavender buds, or borage—for a garden-party effect. Chill the assembled dacquoise for at least 30 minutes; this allows the flavors to meld and makes slicing a breeze.

How to Serve Raspberry-Lavender Cloud Dacquoise

Garnishes

A light dusting of powdered sugar and a flourish of edible flowers are all you need to elevate the beauty of this dessert. A sprig of fresh lavender on each slice adds a dramatic, aromatic touch that’ll captivate your guests before they even taste it.

Side Dishes

Pair the Raspberry-Lavender Cloud Dacquoise with a glass of chilled sparkling rosé or a delicate floral tea. If you want a little extra on the plate, delicate lemon curd or a scoop of vanilla bean ice cream pairs beautifully with the flavor bouquet.

Creative Ways to Present

Mini individual dacquoises make for a charming afternoon tea centerpiece, or try layering in wide glasses for an elegant, trifle-style parfait. For an extra-special occasion, dot the serving plate with raspberry coulis or arrange the dacquoise atop a swirl of clotted cream for truly decadent plating.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, wrap the Raspberry-Lavender Cloud Dacquoise gently in plastic wrap or place in an airtight container. Store in the refrigerator, where it will stay delightful for up to two days—the meringue will soften slightly, but the flavors will only deepen.

Freezing

You can freeze the assembled dacquoise, though the texture of the meringue may soften upon thawing. For best results, freeze unassembled meringue rounds and whipped cream separately, thawing both overnight in the fridge before stacking and decorating fresh.

Reheating

This dessert is served cold, so there’s no need to reheat! For best flavor and texture, remove the dacquoise from the refrigerator 10–15 minutes before serving to take the chill off and let the delicate floral and berry flavors truly shine.

FAQs

Can I use a different berry besides raspberries?

Absolutely! Blackberries, strawberries, or even blueberries work beautifully in this recipe. Each brings its own unique balance of tartness and sweetness against the creamy lavender backdrop.

How strong is the lavender flavor in the Raspberry-Lavender Cloud Dacquoise?

The lavender is subtle but unmistakable—a gentle perfume rather than a soapy bouquet. By infusing both the meringue and the cream, the flavor is delicate and dreamy, not overpowering.

What’s the best way to grind lavender for baking?

Use culinary-grade dried lavender, and grind it in a spice grinder or with a mortar and pestle until very fine. This helps avoid any gritty texture or overly floral “bits” in your dacquoise layers.

Can I make the meringue layers in advance?

Yes! The meringue layers keep beautifully for a day or two in an airtight container, provided humidity is low. Wait to assemble with cream and fruit until just before serving for the freshest contrast of textures.

How do I slice and serve without crushing the layers?

Use a serrated knife and a gentle sawing motion. Wipe the blade between cuts for the cleanest slices, and chill the assembled Raspberry-Lavender Cloud Dacquoise for at least half an hour for easier serving.

Final Thoughts

The Raspberry-Lavender Cloud Dacquoise isn’t just a dessert—it’s an experience that brings together creamy, crunchy, floral, and fruity in every bite. I can’t wait for you to taste (and share!) this dreamy bouquet of flavors with someone special. Try it soon, and let your kitchen fill with the scent and joy of edible flowers and cloud-like magic!

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