Hazelnut buttercream (French).
Lemon buttercream (Italian).
Et viola, le daquoise.
I'm not sure why it looks so lop-sided in the photo. It wasn't perfect, but this is a bad angle.
My meringue wasn't great. You can see that they deflated a bit after piping. I went with the Mary Berry recipe instead of the one above, mostly because it made enough for 3 7" rounds. The recipe called for 9 oz of almond meal to 6 egg whites -- quite a bit of almond. I'm not sure if that caused the deflation, or maybe I didn't whip the egg whites stiff enough. Or maybe the kitchen was too hot.
It tasted great. I was worried that the two buttercreams would be too rich, but people loved it. I had to tell them that the meringues didn't come out right. They were firm and a bit chewy; not crisp and airy. (I assume that a dacquoise is supposed to have the same texture as a regular meringue?) But I was pretty happy with the results. By far the best meringues I've made. (Usually I just slide them into the garbage.)
the wife gets the credit for the piping.