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Wizz Fizz frozen yoghurt cake

This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

By Lisa Featherby
  • 30 mins preparation
  • 20 mins cooking plus freezing
  • Serves 8
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Fun fact: the original Wizz Fizz sherbet was first made in Melbourne in 1947. There are several flavours, but the original lies somewhere between orange and lemon with extra fruitiness in the background. The fun is definitely in the fizz, though, so this tangy dessert gets a shower of sherbet just before serving. The dacquoise and frozen yoghurt can be made a day or two ahead, but the sherbet is best made on the day.


  • 100 gm pure icing sugar, sifted
  • 20 gm citric acid, sifted
  • 1½ tsp bicarbonate of soda
  • 3-4 nectarines, cut into wedges
  • Finely grated rind of 1 lemon and 1 orange
Dacquoise base
  • 75 gm almond meal
  • 75 gm pure icing sugar, plus extra for dusting
  • 2 eggwhites
  • 65 gm caster sugar
Frozen yoghurt
  • 300 gm caster sugar
  • 1 kg thick greek-style yoghurt
  • ½ tsp vanilla bean paste
  • ½ tsp each finely grated orange and lemon rind


  • 1
    For dacquoise, preheat oven to 165°C. Line an oven tray with baking paper and lightly butter it. Place almond meal in a bowl, then sift in icing sugar and stir to combine. Whisk eggwhites in an electric mixer to soft peaks, then, whisking continuously, gradually add sugar, and whisk until glossy and stiff peaks form. Fold in almond mixture, then transfer to a piping bag with a 2cm nozzle and pipe a 22cm-diameter disc onto prepared tray. Bake until meringue is golden and crisp (17-20 minutes). Remove from oven and cool. Transfer to a 22cm ring mould (or a 22cm springform cake tin) placed on a tray lined with baking paper and freeze until required.
  • 2
    For frozen yoghurt, stir sugar and 300ml water in a small saucepan over medium heat until sugar dissolves, then simmer until a syrup forms (3-4 minutes). Leave to cool (20 minutes). Combine yoghurt, vanilla, rinds and syrup in a food processor and pulse to combine. Refrigerate until well chilled (2-3 hours), then churn in an ice-cream machine until frozen. Spread onto dacquoise, smooth top and freeze until firm (5 hours, or overnight).
  • 3
    Combine icing sugar, citric acid, bicarbonate of soda and rinds in a dry bowl.
  • 4
    To serve, remove cake from freezer, arrange nectarines on top and sprinkle with a generous spoonful of sherbet.
  • undefined: Lisa Featherby