A fresh and delicious dessert: the Iced Vacherin ! Inside, a mixture of vanilla ice cream and raspberry sorbet, two disks of crunchy meringues, all topped with light whipped cream and some fresh fruit... A very delicious frozen dessert to place in the freezer, perfect for sunny days, or the end-of-year celebrations!
What you will like about this frozen Vacherin
- flavors : the sweet blend of vanilla and raspberry in this light and very fresh dessert, to be served straight from the freezer...
- textures: the sweetness of fresh ice cream, the crunchiness of meringue and the smoothness of whipped cream...
- difficulty level : quite simple, if like me you don't make homemade ice cream. So you still have the meringue and whipped cream to prepare for assembling the vacherin. For this dessert I use a adjustable pastry circle 8cm high.
Choose your ingredients wisely
- egg whites : as the size of the eggs varies from one box to another, I advise you to rely on the weight of the whites that I give in the recipe at the bottom of the page. They must be at room temperature.
- ice cream/sorbet : frozen vacherin is traditionally made with raspberry sorbet and vanilla ice cream. That's what I chose here too (quality brands). However, you can innovate with a mango sorbet or your favorite flavors! It is also possible to make your own ice cream. This considerably lengthens the recipe, so it's up to you.
- liquid cream : it must be very cold and especially whole at 30% mg so that you can create a nice firm whipped cream.
How to make a Vacherin?
- We beat them egg whites with sugar
- We pipe the meringue obtained on plate
- We cook it to obtain two discs and sets
- We climb the Vacherin by placing a meringue disc
- We add above the vanilla ice cream
- We deposit the second meringue disk
- We add the Raspberry sorbet
- We place in the freezer a night
- We prepare whipped cream
- We decorate frozen Vacherin with whipped cream
- We end with the raspberries and small meringues
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
How to store Vacherin?
Once completely finished, this frozen Vacherin will keep in the freezer a few hours before being eaten.
Vacherin can also be prepared several days in advance and stored in the freezer, like a classic ice cream. I advise you to add the whipped cream decoration and the fruits at the last moment otherwise they will harden in texture, it is not less good, it is just different from a fresh whipped cream.
My advice for making your Vacherin a success
- respect the sugar dosage for the meringues : it's tempting to want to reduce it but we really want to get crunchy meringues. The dose of sugar is very precise for meringues.
- to spread the icing well in the pastry circle, without having air bubbles : start by spreading the ice cream well on the edge of the circle, then fill the center afterwards.
- a successful and firm whipped cream must be made with very cold equipment and very cold whole liquid cream. We want to incorporate as much air as possible, so we use medium speed (not maximum) if you are using a food processor.
Other recipes to try
If you like light and fruity recipes, I advise you to take a look at these other recipes from the blog:
- Easy and light strawberry maker
- Rhubarb clafoutis
- Mascarpone strawberry tiramisu
- Raspberry charlotte cake
- Blueberry pie
- Banana raspberry nice cream (without ice cream maker)
If you make this frozen vacherin, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty homemade Vacherins!
Vacherin Glacé Vanilla Raspberry
An express frozen Vacherin composed of two discs of meringues, a raspberry sorbet and vanilla ice cream, all covered with light whipped cream...
Ingredients
- 5 egg whites = 160g of whites at room temperature
- 290 g granulated sugar
- 480 g quality raspberry sorbet or other taste of your choice
- 480 g quality vanilla ice cream
- 420 g heavy whipping cream 30% very cold
- 25 g icing sugar
- Fresh raspberries for decoration
Prepare in advance
French meringue
- In the bowl of your mixer, pour the egg whites. Start whisking on medium speed until they start to foam. Add 1 tablespoon of sugar then continue to whisk until the egg whites turn white. Then add the sugar little by little, waiting between each addition, so that it is well incorporated.
- Continue whisking until you obtain a meringue with a firm, smooth, creamy texture. Pour into a piping bag with a round tip.
- Preheat the oven to 90 ° convection heat.
- On two baking trays, place a sheet of baking paper. Draw a 19cm circle on each in pencil, using your pastry circle to help you.
- Place the meringue in the pocket in the circle (snail style) about 1cm thick. Lightly smooth the surface with a spatula. With the rest of the meringue, change the tip to a fluted tip and place meringue domes on the free space. We will use it for the decor.
- Bake for 2h30. Then let it cool with the oven off for 2 hours. The meringue should dry completely.
Interior of the Vacherin
- Place the ice cream trays in the refrigerator 1 hour before starting to assemble to make them smooth and easy to handle.
- Using the pastry circle set to 18-19cm, cut the two meringue discs to the right size, pressing on them.
- Loosen the circle slightly then insert a strip of rhodoid inside the circle to make it easier to remove from the mold afterwards (recommended, otherwise you will need a blowtorch).
- Place your circle on the serving dish/plate. Place a first disk of meringue at the bottom of the circle. It should touch the edges. Tighten the circle slightly if necessary.
- Place the layer of vanilla ice cream to reach approximately half the height of your circle (mine is 8cm high). Smooth with the back of a tablespoon.
- Then place the second disk of meringue, pressing lightly.
- Continue by adding the layer of raspberry sorbet. Smooth the top well.
- Place in the freezer ideally overnight, or at least 6 hours.
Whipped Cream
- Beforehand, place the bowl and the whisk (from your food processor or mixer) in the freezer or refrigerator to cool them thoroughly. The cream must also be very cold.
- Pour the cream into the bowl with the icing sugar. Whisk on medium speed for about 5 to 10 minutes until you obtain a stiff whipped cream.
Décor
- Once the Vacherin has solidified, remove the circle and remove the rhodoid strip. Place a generous dose of whipped cream on top of the Vacherin and spread with a flat spatula. Do the same on the sides. Smooth everything out well.
- Place the remaining whipped cream in a piping bag fitted with a fluted tip. Make whipped cream decorations at the base of the Vacherin cheese, and on the top.
- Add the meringue domes made in advance, and the fresh raspberries.
- Return to the freezer until ready to eat.
Notes
Once completely finished, this frozen Vacherin will keep in the freezer a few hours before being eaten.
It can also be prepared several days in advance and stored in the freezer, like classic ice cream, but you will need to add the whipped cream decoration and fruit at the last moment (otherwise it will harden in texture).
Thank you for the recipe, I made it as specified with raspberry sorbet and vanilla ice cream, it is very fresh to enjoy at the end of the meal. I have been reading your blog for a long time and your recipes have never disappointed me.
Thank you Marie for your message! Glad you liked the frozen Vacherin :) See you soon
Hello,
If we make the Vacherin several days in advance, should we take it out a little in advance on the big day? If yes how long? (I'm afraid the meringue will be too frozen and inedible).And thank you again for your great recipes, I never get tired of them.
Hello Anne-Pierre, as recommended in the recipe, I advise to make the whipped cream + fruit decoration at the last moment a few hours before serving otherwise they will be very hard. The meringue must be crunchy, it is not a problem. The vacherin being made of ice cream/sorbet, it should not be taken out too early before putting it on the table otherwise it will be melted... See you soon :)
An easy and delicious dessert to make. You need quality ice cream for a perfect tasting experience.
Thank you Nadège, with quality ice cream it's perfect! See you soon :)