Frozen Almond Cappuccino Dacquoise

• 1 cup shelled natural almonds (about 5 ounces), toasted lightly and cooled
• 1 1/4 cups sugar
• 2 1/2 teaspoons cornstarch
• 5 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 4 1/2 cups well-chilled heavy cream
• 1/3 cup instant espresso powder
• 6 tablespoons sugar
• 2 tablespoons Kahlua or other coffee-flavored liqueur
• 1/2 pint raspberries

1. Preheat oven to 250F.
2. Line 2 buttered baking sheets with foil or parchment paper and trace three 13- by 4-inch rectangles on foil or paper (2 on one sheet and 1 on other).
3. In a food processor grind almonds fine with 1/2 cup sugar and cornstarch.
4. In a large bowl with an electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks.
5. Beat in remaining 3/4 cup sugar in a slow stream, beating until meringue holds stiff, glossy peaks.
6. Fold in almond mixture gently but thoroughly and transfer to a pastry bag fitted with a 1/2-inch plain tip.
7. Starting along the inside edge of a rectangle, pipe meringue onto prepared foil, filling in rectangles.
8. Bake meringue layers in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 1 to 1 1/4 hours, or until meringues are firm and dry when touched.
9. Cool meringues on sheets on racks.
10. Slide foil off sheets and carefully peel meringues off foil.
11. Meringue layers may be made 1 day ahead and kept, tightly wrapped, at room temperature.
12. Cut a piece of cardboard 2 inches bigger than meringue layers and wrap in foil.
13. In a large bowl with an electric mixer beat together filling ingredients until mixture just holds stiff peaks.
14. Put 1 meringue layer, smooth side down, on cardboard and with a long metal spatula spread a 1/2-inch-thick layer of filling over top.
15. Repeat layering in same manner with another meringue and some filling and top filling with remaining meringue layer, smooth side up.
16. Spread a thin layer of filling on top and sides of dacquoise and transfer remaining filling to a pastry bag fitted with a star tip.
17. Pipe remaining filling decoratively around dacquoise and arrange raspberries on dacquoise.
18. Freeze dacquoise, uncovered, until hard, about 6 hours.
19. Dacquoise may be made 2 days ahead and frozen, wrapped in plastic wrap and foil after 6 hours.
20. Let dacquoise stand in refrigerator 30 minutes before serving.
21. Slicing dacquoise with an electric knife (alternatively, use a serrated knife).

natural almonds, sugar, cornstarch, egg whites, cream of tartar, salt, wellchilled heavy cream, espresso powder, sugar, kahlua, raspberries

Taken from www.epicurious.com/recipes/food/views/frozen-almond-cappuccino-dacquoise-10143 (may not work)