Pistachio Dacquoise (Montebello Cake)

Quick summary: A pistachio dacquoise is a French cake made of nutty pistachio-almond meringue layers filled with pistachio mousseline cream and fresh strawberries. Also known as a Montebello when made with pistachio and strawberries, it is naturally gluten-free and serves up to 10.

This recipe walks you through the dacquoise sponge, the pistachio cream, and assembling the cake. Take the cake out of the refrigerator about an hour before serving, since a pistachio dacquoise tastes best at room temperature when the pistachio cream is soft and creamy.

What is a dacquoise?

According to Merriam-Webster, dacquoise is "a dessert made of layers of baked nut meringue with a filling usually of buttercream." The cake takes its name from the French feminine form of Dax, a town in southern France.

The word has been in use since 1954. As a cake, the dacquoise originated in the 17th century when it was created as a refined dessert for the French court.

Later, the dacquoise recipe became popular in England when many French chefs moved there to cook for the upper class.

Dacquoise varies depending on the type of chopped nuts folded into the meringue before baking. You can use pistachios to make pistachio dacquoise (see the recipe below), hazelnuts, almonds, or any nut you prefer.

For those with nut allergies, replace nuts with coconut flour and make coconut dacquoise.

Types of dacquoise

There are two main ways to make dacquoise. The classic version uses only nut flour and meringue, which bakes into a crisp, airy layer that crumbles when you cut it. The other version, used in this recipe, adds a little cornstarch to the batter, giving a softer, more cake-like layer that holds its shape when sliced.

Dacquoise is also named after the nuts folded into it, so you will see almond, hazelnut, and pistachio dacquoise. This pistachio version, filled with strawberries, is known as the Montebello cake.

Why you'll love this recipe

• A classic French dessert, this pistachio dacquoise is a nutty meringue cake worth adding to your baking repertoire.
• Colorful and festive: the green pistachio sponge and bright strawberries make it stand out on any table.
• Serves a crowd: one cake feeds up to 10 people, making it well-suited for gatherings.
• Make ahead: you can prepare the dacquoise a day in advance, which saves time on serving day.
• Naturally gluten-free: it is made with nuts and meringue, with no wheat flour, so it is a gluten-free cake.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Pistachios: Use raw or toasted unsalted pistachios and grind them into a fine flour in a food processor.

• Icing sugar: Buy it, or make your own by grinding granulated sugar in a coffee grinder.

• Almond flour: Combined with the ground pistachios, it gives the dacquoise its tender, nutty crumb.

• Eggs: Use both whites (for the meringue) and yolks (for the creams), so start with fresh large eggs.

• Sugar: Regular granulated white sugar sweetens the meringue and the creams.

• Milk: Whole milk works best for the pastry cream and crème anglaise.

• Cornstarch: A small amount thickens the pastry cream and keeps the filling gluten-free.

• Butter: Use good-quality unsalted butter for the mousseline cream.

• Pistachio paste: Use a store-bought paste or make your own homemade pistachio paste.

• Strawberries: Fresh strawberries, not frozen, give the best texture and color.

Equipment

• Food processor: grinds the pistachios into a fine flour.
• Stand or hand mixer: whips the egg whites and the mousseline cream.
• Tart or cake ring (9 inches): shapes the dacquoise layers.
• Piping bag with Ateco plain pastry tip 806: pipes the dacquoise batter and the cream.
• Candy thermometer: checks the sugar syrup for the Italian meringue.
• Saucepan: cooks the pastry cream and crème anglaise.

How to make pistachio dacquoise

Step 1. Preheat oven to 335°F (170°C).

Step 2. To make pistachio dacquoise, chop pistachios into small pieces or process them in a food processor until ground. Mix powdered (icing) sugar, almond flour, and chopped (ground) pistachios.

Step 3. Beat egg whites with an electric mixer, gradually adding granulated sugar. The meringue has to be flexible: reach medium-firm peaks (photo 1).

Step 4. Pour the dry ingredients into the whites and gently mix with a rubber spatula, moving in a circular motion from the outside in. Stop mixing once the mixture is homogeneous (photo 2).

Step 5. Butter a tart ring or another cake ring of 9 inches (23 to 24 cm) in diameter (the height does not matter) and place it on a baking sheet covered with parchment paper.

Step 6. Place the dacquoise preparation in a pastry bag with Ateco plain pastry tip 806. Make a spiral into the tart/cake ring, starting from the center and going to the edge of the ring.

Step 7. Then make small balls toward the center, side by side along the edge of the ring (see note #1). Sprinkle small balls with powdered (icing) sugar (photo 3). Bake for 30 minutes (photo 4).

Step 8. To make the pastry cream, bring the milk to a boil in a saucepan. In a small separate bowl, whisk together egg yolk, sugar, and cornstarch. Pour the hot milk into the yolk/sugar/starch mixture, stirring constantly.

Step 9. Pour the mixture back into the saucepan and bring it to a low simmer. Continue whisking until the mixture begins to thicken (photo 5). Pour the pastry cream onto a shallow plate, cover with plastic wrap in contact, and let it cool at room temperature.

Step 10. To make the Italian meringue, bring water and sugar to a boil. Meanwhile, whip egg whites with an electric mixer. Once the sugar syrup reaches 250°F (121°C) (use a cooking thermometer), pour it over the beaten egg whites while whisking. Beat until the meringue becomes firm (photo 6).

Step 11. To make crème anglaise, bring the milk to a boil. In a separate bowl, whisk together the sugar and egg yolks. Pour the hot milk into the yolk/sugar mixture, stirring constantly.

Step 12. Return the mixture to the saucepan, heat over low heat to 181°F (83°C), and whisk continuously with a hand whisk (photo 7). Pour the thick cream onto a small plate, cover with plastic wrap in contact, and let it cool at room temperature.

Step 13. Mix the pastry cream with the pistachio paste and set aside (photo 8).

Step 14. Whisk the softened butter with a stand or electric mixer. Add the cooled crème anglaise and whisk. Then add the Italian meringue and whip again; the buttercream is ready (photo 9).

Step 15. Add the pastry cream/pistachio paste mixture to the buttercream and whip again. The pistachio mousseline cream is ready (photo 10).

Step 16. To assemble the cake, place the dacquoise on a serving plate. Transfer the pistachio mousseline cream into a pastry bag fitted with a plain tip, and spread it over the dacquoise biscuit, leaving the edges uncovered (photo 11). 

Step 17. Cut the strawberries in half and place them over the mousseline cream. Sprinkle chopped pistachios over the berries, and dust the edges of the dacquoise with powdered (icing) sugar (photo 12).

Expert tips

1. While making the dacquoise, pipe small round balls around the edges of the ring rather than toward the center: this way, you will have enough dacquoise to finish piping.
2. If you make the dacquoise in advance, assemble the cake no later than 4 hours before serving, or it will become soggy.
3. Replace fresh strawberries with fresh raspberries if you desire.
4. Take the cake out of the fridge 30 minutes before serving so the mousseline cream has time to soften.
5. Make-ahead option: Bake the dacquoise sponge up to 1 week in advance, wrap it tightly in plastic wrap, and keep it in an airtight container; then assemble the cake with the cream and strawberries closer to serving.

Recipe variations

Once you master the base recipe, try one of these variations:

• Coconut pistachio dacquoise: fold shredded coconut into the meringue for a coconut-pistachio version.
• Different berries: swap the strawberries for raspberries, blackberries, or a mix of red fruits.
• Other nuts: replace some pistachios with hazelnuts or almonds for a classic dacquoise flavor.
• Chocolate touch: add a thin layer of chocolate ganache between the dacquoise and the cream.
• Individual dacquoises: pipe small rounds to make single-serving cakes.

Storing & freezing

Store the assembled pistachio dacquoise in an airtight container in the refrigerator and enjoy it within two to three days. Let it sit at room temperature for about 20 minutes before serving so the buttercream softens.

To freeze, wrap the unassembled dacquoise layers tightly in plastic wrap and store them in the freezer for up to one month. Thaw the layers in the refrigerator overnight, then assemble with fresh cream and strawberries.

Recipe FAQ

What is a dacquoise?
A dacquoise is a French cake made of layers of nut meringue, usually almond or hazelnut, filled with buttercream or pastry cream. This version uses pistachio.

Is a dacquoise a biscuit or a cake?
The dacquoise sponge itself is a type of meringue biscuit, but layered with cream, it becomes a full cake, which is why you see both terms used.

What is a Montebello?
Montebello is the name for a pistachio dacquoise made with pistachio cream and strawberries, so this cake is also known as a Montebello.

Can you make a dacquoise in advance?
Yes. You can make the dacquoise up to one week ahead. Wrap it tightly in plastic film and keep it in an airtight container.

What is mousseline cream?
Mousseline cream (moos-eh-leen) is pastry cream beaten with softened butter, usually in a 2:1 ratio of cream to butter.

What is the difference between pastry cream and crème anglaise?
Both are made with milk, egg yolks, and sugar. The difference is that pastry cream contains cornstarch, so it is thicker.

Is pistachio dacquoise gluten-free?
Yes. The sponge is made from nuts and meringue, and the cream is thickened with cornstarch, so this dacquoise contains no wheat flour.

Can I use other fruit or nuts?
Yes. Swap strawberries for raspberries, or use hazelnuts or almonds instead of pistachios to make a different dacquoise.

More dacquoise cake recipes you will love

• Coconut Dacquoise Cake
• Sans Rival Cake (Cashew Dacquoise Cake)
• Pistachio Sans Rival Recipe
• Browse all the Cake Recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://empreintesucree.fr. It was originally published on May 09, 2018. The recipe has been revised to include improved content and photos.