JAMES’S Chocolate Hazelnut Dacquoise with Figs

‘This tasty recipe is one I picked up on my travels. I originally made it with poached pears – a great choice when figs are out of season,’ says James

Since leaving Saturday Kitchen earlier this year after a decade of presenting the much-loved show, there has been no shortage of James Martin on our small screens.

Hands-on time 45min, plus cooling. Cooking time about 30min. Serves 10

FOR THE DACQUOISE

◆ 10 large egg whites

◆ 275g (10oz) caster sugar

◆ 50g (2oz) cocoa powder, plus extra to dust

◆ 250g (9oz) ground hazelnuts

FOR THE FILLING

◆ 750ml (1¼ pint) double cream

◆ 1½tbsp vanilla bean paste

◆ 75g (3oz) icing sugar

◆ About 10 fresh figs

1 Preheat oven to 180°C (160°C) mark 4 and line 2 baking sheets with baking parchment. Draw a 23cm (9in) circle on each paper, then flip them over so ink is on the bottom.

2 For the dacquoise, in a large grease-free bowl with a clean electric whisk, beat the egg whites to soft peaks. Add the caster sugar, 1tbsp at a time, whisking until the mixture is thick and glossy.

3 Whisk in cocoa powder and fold in ground hazelnuts, taking care to retain as much volume as possible. Spoon into a piping bag fitted with a 1cm (½in) plain nozzle. Secure paper to baking sheets with dots of mixture in the corners.

4 Pipe concentric rings to fill each circle on the lined sheets. Pipe six small discs around the sheets (to crumble into the filling later). Repeat over the first layer of circles if needed until the meringue is used up. Bake for 30min until golden and firm to the touch. Transfer to wire rack to cool completely.

5 Meanwhile, in a large bowl whisk the cream, vanilla and icing sugar to firm peaks.

6 Place one large baked disc into a 23cm (9in) round loose-bottom or springform cake tin (no need for the base) on to a flat plate or cake stand, trimming to fit if necessary. Spread a 1cm (½in) layer of vanilla cream on top. Cut figs in half through stems and place around the edge of the tin, cut side-out, to form a border of figs. Crumble the small baked discs and fold into remaining cream. Pile the cream mixture into the centre of the tin, smoothing carefully to hold figs in place.

7 Put remaining baked disc on top. Trim if necessary, then press lightly. Lift off ring, dust top with cocoa powder and serve.

PER SERVING 723cals, 10g protein, 57g fat (27g saturates), 40g carbs (39g total sugars), 4g fibre

James’s tlp It’s best to make the dessert ahead of time and leave it in the fridge for a few hours, so the meringue softens a little before serving.