At first glance, you might think that a dacquoise is a meringue, and while they share obvious similarities, a dacquinose has ...

Beat the meringue. Transfer the mixture to the bowl ... over 3 - 4 minutes. The buttercream may look like it will break but keep beating; it will come back together. Add the salt and beat the ...

To make the spiced meringue buttercream, set a heatproof bowl over ... Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes.

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...