Ingredients:
For the meringue:
4 egg whites
200g caster sugar
1 tablespoon cornflour
1 teaspoon white vinegar or lemon juice
For the filling:
500ml ice cream (your choice of flavour: vanilla, strawberry, chocolate, etc.)
500ml sorbet (flavour of your choice: red fruits, lemon, etc.)
For the whipped cream:
300ml of full-fat liquid cream (very cold)
2 tablespoons icing sugar
1 teaspoon vanilla extract
For decoration (optional):
Fresh fruit (strawberries, raspberries, etc.)
Fruit coulis
Chocolate shavings
Instructions:
Preparation of the meringue:
Preheat the oven to 120°C (gas mark 4) and line a baking tray with baking paper.
Beat the egg whites until stiff with a pinch of salt. Gradually add the sugar while continuing to beat until you get a shiny and firm meringue.
Gently fold in the cornflour and vinegar with a spatula.
Form two large discs of meringue (about 20 cm in diameter) on the baking sheet. Bake for 1h30 to 2h, until the meringues are crispy. Let them cool completely.
Preparation of the whipped cream:
Whip the cold liquid cream into a whipped cream with the icing sugar and vanilla extract. Set aside in the refrigerator.
Blending the Vacherin:
On a serving platter, place one of the meringue discs.
Arrange a layer of ice cream of your choice (you can soften the ice slightly to make it easier to spread) and then a layer of sorbet on top. Smooth well.
Place the second meringue disc on top and press lightly to make it adhere well.
Cover the entire cake with a thick layer of whipped cream.
Decoration (optional):
Decorate with fresh fruit, chocolate shavings, or fruit coulis according to your taste.
Freezing:
Place the vacherin in the freezer for at least 2 hours before serving so that the ice cream and sorbet set well.
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