This French dessert, not to be confused with the cheese of the same name, has layers of crisp meringue discs sandwiched between ice cream and sorbet.
- 3 large egg whites
- 1/4 tsp cream of tartar
- 175g caster sugar
- 1kg vanilla ice cream
- 500g raspberry sorbet
- 250ml double cream, whipped
- 1 tsp vanilla paste
- 80g raspberries, to decorate
- Heat the oven to 160°C and line two baking sheets with baking paper. Draw a 20cm circle on each. For the meringue, whisk the egg whites in a stand mixer with the cream of tartar until they form soft peaks. Add the caster sugar 1 tablespoon at a time, making sure the sugar is fully incorporated before adding the next spoonful. Once you have used up all the sugar, whisk until the meringue is thick, glossy and forms stiff peaks.
- Using the 20cm circles on the baking paper as a guide, spread he meringue on each sheet of baking paper to form 2 circles. Smooth each surface with a palette knife and place the trays in the oven to bake the meringues for 1 hour, until crisp. Turn off the oven, and without opening the oven door, leave the meringues to cool in the oven for 1 hour.
- Once cooled, remove the meringues from the oven and trim them to fit into a 20cm springform tin. Place 1 meringue disc in the base of the tin.
- Cover the meringue base with he vanilla ice cream, then cover the vanilla ice cream with all the raspberry sorbet, in an even layer. Use the remaining vanilla ice cream to cover the raspberry sorbet forming a third layer. Top this with the other meringue disc. Place the vacherin in the freezer for at least 1 hour.
- Remove the vacherin from the freezer 20 min before serving. (To help free the vacherin from the tin, wrap a hot cloth around the sides for a few minutes.) Transfer to a serving plate.
- To finish, mix the whipped cream with the vanilla paste, then spread or pipe the flavoured cream over the uppermost meringue. Decorate with raspberries and serve straightaway.