I’m wondering about using dacquoise layers in a genoise cake, like the “Taste of Heaven” cake from TCB.  With a moist cake that has syrup, what happens to the meringue-based dacquoise?  Is the meringue supposed to stay crisp and be served shortly after assembling?  Or is it supposed to morph into another texture, one which lasts for a few days after layering the cake?

Thanks!
Julie

If you serve it within hours of assembly, the dacquoise will still be crispy; if you let it sit overnight, it will soften.  Usually when I make marjolaine, I assemble it the day I deliver it because you never know when it will sell.  If someone orders it, I want to know when they are serving it so I can time it correctly for them so it has some crisp yet is soft as well.  Same thing with pavlovas (which are softer to begin with than dacquoise, I assemble it the day it is served).

Thanks so much, this should help me time the serving of the cake!
Julie