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A dacquoise is a French dessert made by layering nut-flavored meringues with whipped cream. In this version, cocoa nib meringues are layered with chocolate chiffon cake, mascarpone whipped cream, and blood orange marmalade, then covered in a rich chocolate glaze.

• Nonstick vegetable oil spray
• 1 cup powdered sugar
• 1 tablespoon cornstarch
• 3/4 cup cocoa nibs* (about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder
• 1/2 teaspoon coarse kosher salt
• 3/4 cup egg whites (about 6 large)
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 1/2 cup sugar, divided
• 1/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon coarse kosher salt
• 1/3 cup canola oil or other vegetable oil
• 2 large eggs, separated
• 2 tablespoons water
• 1 1/4 cups chilled heavy whipping cream
• 1 8-ounce container mascarpone cheese**
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 6 ounces bittersweet chocolate, chopped
• 3/4 cup heavy whipping cream
• 3 tablespoons water
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons light corn syrup
• 3 tablespoons unsalted butter, room temperature
• Blood Orange Marmalade
• Blood orange segments (for garnish)

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