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#I-DayEats: How to make a Tricolour Opera Pastry

By Chef Rakhee Vaswani
August 10, 2018 12:00 IST
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Celebrity chef Rakhee Vaswani shares her recipes. You can share yours too!

Photograph: Courtesy Rakhee Vaswani


For the Almond Dacqoise

  • 85 gm almond flour
  • 125 icing sugar
  • 20 gm corn flour
  • 140 gm egg whites
  • 40 gm castor sugar
  • Sugar syrup

For the Swiss Meringue Buttercream

  • 210 gm egg whites
  • 400 gm castor sugar
  • 340 gm unsalted butter
  • Vanilla paste, to taste
  • Orange gel food colour
  • Green gel food colour

For the decorations

  • 8 sticks of uncooked spaghetti 
  • 6 tsp castor sugar
  • Orange gel food colour
  • Green gel food colour


For the Almond Dacqoise

  • Beat together the egg whites and castor sugar until soft peaks have formed.
  • In another bowl, combine almond flour, icing sugar and corn flour.
  • Fold the dry ingredients into the egg white mixture.
  • Spread batter into a thin layer on a tray lined with a silicon sheet. 
  • Bake in a 170°Celsius oven for 15 to 20 minutes.

For the Swiss Meringue Buttercream

  • Over a double boiler whisk the egg whites and castor sugar until sugar has completely dissolved and the mixture has reached a peaky consistency.
  • Take this mixture off the heat, whisk at a medium-high speed using a hand mixer or a stand mixer until peaks are formed.
  • To this gradually add butter, once the buttercream has reached the right consistency add vanilla paste to taste. 
  • Divide the buttercream into three parts. 
  • Add food colour to two parts of buttercream to give equal amounts of orange, white and green buttercream.

For the decorations

  • Add three teaspoons of castor sugar to two small bowls, each.
  • To this add two drops of food colouring to each bowl: one green and one orange, and combine.
  • Dip four spaghetti sticks into water and coat with orange castor sugar and place on a silpat over a baking tray.
  • To the same with the remaining spaghetti sticks and green castor sugar. 
  • Dry the sticks in a 180-190 degree oven for 5 minutes. 
  • Remove and cool.

For the assembly

  • Cut the Almond Dacquoise into rectangles of equal dimensions.
  • Create a pastry of 5 layers; place one Dacquoise layer down first. 
  • Soak the sheet with sugar syrup using a brush.
  • Follow this by spreading a layer of green buttercream on the first Dacquoise sheet. 
  • Place another Dacquoise sheet atop the green buttercream layer, soak with sugar sugar and spread orange buttercream over the Dacquoise.
  • Repeat process alternating between green and orange frosting.
  • The final Dacquoise sheet should have orange buttercream under it.
  • Soak the topmost Dacquoise sheet, over it spread a layer of white buttercream. 
  • Clean and sharpen the edges using a pallet knife. 
  • Add all three butter creams in separate piping bags. 
  • Over the pastry pipe dots of buttercream following the pattern of the Indian flag. 
  • Or alternatively; use orange and green food colour to tint neutral gel. Add a few small dollops of coloured gel to white buttercream layer of pastry. Spread using a pallet knife to create a marble effect. 
  • Add coloured decorations in desired pattern.

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Chef Rakhee Vaswani