Cocoa Nib, Chocolate, and Citrus Dacquoise

Name: Cocoa Nib, Chocolate, and Citrus Dacquoise
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 1 cup powdered sugar; 1 tablespoon cornstarch; 3/4 cup cocoa nibs*(about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder; 1/2 teaspoon coarse kosher salt; 3/4 cup egg whites (about 6 large); 1/4 teaspoon cream of tartar; 1/4 cup sugar; Nonstick vegetable oil spray; 1/2 cup sugar, divided; 1/4 cup all purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1/8 teaspoon coarse kosher salt; 1/3 cup canola oil or other vegetable oil; 2 large eggs, separated; 2 tablespoons water; 1 1/4 cups chilled heavy whipping cream; 1 8-ounce container mascarpone cheese; 1/4 cup powdered sugar; 2 teaspoons vanilla extract; 6 ounces bittersweet chocolate, chopped; 3/4 cup heavy whipping cream; 3 tablespoons water; 3 tablespoons unsweetened cocoa powder; 2 tablespoons light corn syrup; 3 tablespoons unsalted butter, room temperature; Blood Orange Marmalade; Blood orange segments (for garnish)

By Elizabeth FalknerPhotographer Christopher Griffith

December 14, 2008

Image may contain Food Dessert and Chocolate

Recipe notes