The following is a recipe for a simple and classic dacquoise that can also serve as a base for other variations. The dacquoise is made with a combination of hazelnut meringue and custard folded with whipped cream. Once assembled, it is decorated with swirls of chocolate ganache and praline. It is courtesy of Mary Berry of the Great British Bake Off, English food writer, chef, baker and television presenter.

The following recipe is inspired by that of Julia Child, which can be found in her famous cookbook Julia Child & Company. It combines the hazelnut and almond meringue and an aromatic dried apricot filling. Take into account that you need to start the preparations ahead of time as the apricots need to soak for at least a few hours, but ideally overnight. The recipe calls for raw yolks, but if it's going to be eaten by pregnant women, kids, the elderly, or someone wary of getting salmonella poisoning, use pasteurized egg yolks. 

This original majorlaine recipe is adapted from the cookbook Ma Gastronomie by marjolaine’s inventor Fernand Point. Majorlaine is type of dacquoise consisting of nut meringue layers and three different rich creams. This dessert is truly a masterpiece by the father of the modern French cuisine.