Print Recipe
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, a perfect Easter pudding.
Course Dessert
Course Dessert
  1. Heat the oven to 160°C / 140°C fan / 315°F / Gas 3 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.
  2. 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.
  3. 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.
  4. 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, I prefer to make it the day before and leave overnight.
  5. To make the raspberry coulis, place 100g of the raspberries in a pan with the icing sugar and allow to soften until the raspberries collapse and release their juices. Transfer to a bowl and blend briefly with a hand blender until the raspberries are puréed. Do not be tempted to over-blend the raspberries as this will break up the seeds and discolour the coulis. Pass through a fine sieve to remove the seeds and reserve in the fridge
  6. 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.
  7. To finish, mix the whipped cream with the vanilla paste, then spread or pipe the flavoured cream over the uppermost meringue. Decorate with the remaining raspberries and the coulis, serve straightaway.
Recipe Notes


I have used cream of tartar here in the meringue but you don't have to. It acts as a stabiliser in recipes that require whipped egg whites, such as meringue, angel sponges and soufflé. When whipped, egg whites can swell up to eight times their initial volume and the acidity of cream of tartar helps egg whites achieve their full volume potential, and stabilises them by helping hold in water and air.  Just make a normal meringue without it if you don't have it.

If you don't have raspberry sorbet you could use a fruit ice cream as a contrast and add a raspberry coulis to it to add an element of sour.  You just need some combination of fruit and ice cream -  maybe even add some frozen raspberries to the vanilla ice cream?

I have no fresh raspberries at the moment so will make this will frozen raspberries for the sorbet and I have some strawberries so decorate with strawberries and raspberry coulis.

Recipe adapted from The Great British Bake Off, Get Baking


Share this Recipe