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Le Chaudron recipe
Vacherin
Meringue ice cream cake
⏱ 60 minServes 8Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
4fresh egg whites
200 g (7 oz)superfine sugar
500 ml (2 cups)vanilla ice cream
500 ml (2 cups)strawberry or raspberry sorbet
400 ml (1⅔ cups)very cold heavy cream (35% fat)- 80 g (3 oz)powdered sugar, sifted
200 g (7 oz)fresh berries- 1 tspvanilla extract
- 4 fresh egg whites
- 200 g (7 oz) superfine sugar
- 500 ml (2 cups) vanilla ice cream
- 500 ml (2 cups) strawberry or raspberry sorbet
- 400 ml (1⅔ cups) very cold heavy cream (35% fat)
- 80 g (3 oz) powdered sugar, sifted
- 200 g (7 oz) fresh berries
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whip the egg whites in a stand mixer, starting slow and increasing speed over 5 minutes.
- Rain in the sugar once the whites are foamy and keep whisking 8 minutes for a stiff, glossy meringue.
- Pipe 2 large 22 cm (9 in) meringue discs on the lined sheet, then bake 1 hour 30 at 100°C (210°F) to dry.
- Take the ice cream and sorbet out of the freezer 5 minutes ahead so they soften slightly.
- Whip the cream to stiff peaks with the powdered sugar and vanilla, then fill a piping bag with a star tip.
- Spread the vanilla ice cream on the first meringue disc, add the second disc, then the sorbet, and smooth with a spatula.
- Pipe rosettes of whipped cream, top with the fresh berries and keep in the freezer.
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