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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]

Eggnog mousse cake with almond dacquoise.jpg
Eggnog mousse cake with almond dacquoise
Place of originFrance
Serving temperatureChilled
Main ingredientsMeringue (almonds and hazelnuts), whipped cream or buttercream, biscuit

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 alsoEdit


  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.