RECIPE JUDI ROSE
ALMOND CHOCOLATE DACQUOISE
PASSOVER baking can be pleasure or purgatory. Like many things in life, it is a matter of whether you focus on the opportunities or the limitations. But think of those glorious once-a-year treats that the festival brings, whose unique tastes, textures, shapes are redolent are of Passovers past — moist and tender coconut pyramids; fragrant, fudgey cinnamon balls; rich, dark, flourless chocolate cake.
Most “traditional” Pesach sweets were probably cherry-picked from the culinary traditions of wherever Jewish communities happened to live — vegetable-based jams (angemacht) from Eastern Europe, tender biscuits made with ground nuts from Spain and the Middle East, delicate meringues from France, moist tortes from the Austro-Hungarian Empire…
This gorgeous almond chocolate dacquoise is no exception. It has its roots in 17th-century France. It is a spectacular dessert made up of two layers of almond meringue enclosing a luscious coffee and chocolate filling. It is equally delicious in both the parev and dairy versions; it is also coeliac-friendly. Chag Sameach!
Next week: Silvia Nacamulli