Directions

Prepare the Meringue Layers:

1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
2. In a clean and dry bowl, whisk the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the granulated sugar, one Tbsp at a time, while continuing to whisk until stiff peaks form and the sugar is completely dissolved. The meringue should be glossy and hold its shape well.
3. Divide the meringue mixture evenly between the two prepared baking sheets. Using a spatula, spread the meringue into two even circles, creating a slight well in the center of each circle.
4. Bake the meringue layers for 1-½ to 2 hours, or until dry and crisp. Turn off the oven and leave the meringue layers inside to cool completely.

Prepare the Filling:

5. In a medium saucepan, combine the mangos, pineapples, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. This should take about 5-7 minutes.
6. Remove the saucepan from the heat and stir in the lemon juice. Let the mixture cool completely.
7. In a separate bowl, whisk the heavy cream and powdered sugar until stiff peaks form.

To Assemble and Serve:

8. To assemble the Dacquoise, carefully peel the cooled meringue layer from the parchment paper. Place one meringue layer on a serving platter. Spread half of the cooled pineapple and mango mixture over the meringue layer. Top with half of the whipped cream.
9. Gently place the second meringue layer on top. Spread the remaining pineapple and mango mixture over the top layer, followed by the remaining whipped cream.
10. Decorate the top of the dacquoise with mango, pineapple, whipped cream (optional), and lime zest.
11. Refrigerate for at least 30 minutes before serving, allowing the flavors to meld and the meringue to soften slightly.