Name: Cocoa Nib, Chocolate, and Citrus Dacquoise
Yield: Makes 12 servings
Ingredients: Nonstick vegetable oil spray; 1 cup powdered sugar; 1 tablespoon cornstarch; 3/4 cup cocoa nibs* (about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder; 1/2 teaspoon coarse kosher salt; 3/4 cup egg whites (about 6 large); 1/4 teaspoon cream of tartar; 1/4 cup sugar; Nonstick vegetable oil spray; 1/2 cup sugar, divided; 1/4 cup all purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1/8 teaspoon coarse kosher salt; 1/3 cup canola oil or other vegetable oil; 2 large eggs, separated; 2 tablespoons water; 1 1/4 cups chilled heavy whipping cream; 1 8-ounce container mascarpone cheese**; 1/4 cup powdered sugar; 2 teaspoons vanilla extract; 6 ounces bittersweet chocolate, chopped; 3/4 cup heavy whipping cream; 3 tablespoons water; 3 tablespoons unsweetened cocoa powder; 2 tablespoons light corn syrup; 3 tablespoons unsalted butter, room temperature; Blood Orange Marmalade; Blood orange segments (for garnish)

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Cocoa Nib, Chocolate, and Citrus DacquoiseChristopher Griffith

A dacquoise is a French dessert made by layering nut-flavored meringues with whipped cream. In this version, cocoa nib meringues are layered with chocolate chiffon cake, mascarpone whipped cream, and blood orange marmalade, then covered in a rich chocolate glaze.

Recipe notes

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