This gorgeous layered dessert is light and refreshing. I make the meringue layers in individual sized discs so my guests can each have their own dessert. The meringue can easily be made into larger layers and the dessert can be assembled as a larger torte. Similar to an ice box cake, this dessert sets up in the freezer and can be made several days ahead of serving.
Vacherin
Servings
1 Servings
Ingredients
- 5 egg whites
- 3/4 cup granulated sugar
- 1 1/3 cup confectioners’ sugar
- Strawberry Sorbet
- Chocolate Mousse
Instructions
- Preheat oven to 200°F.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the whites until they are foamy. Add the granulated sugar one tablespoon at a time. Continue whipping until the meringue is stiff but very glossy. Gently fold in the confectioners’ sugar, being careful not to deflate the meringue.
- Transfer the meringue to a pastry bag fitted with a ½ inch tip.
- Draw 2 eight-inch circles on a parchment lined baking sheet or 2-inch circles for smaller desserts. Flip the parchment over so the ink does not bake onto the meringue.
- Pipe the meringue onto the circles, smoothing the tops with a spatula. Bake for one hour. Turn off the oven and allow the meringues to dry for one more hour in the warm oven.
- Freeze layers of the strawberry sorbet or chocolate mousse into shallow 8-inch pans. When sorbet or mousse are completely frozen, remove disks to sandwich in-between the meringue layers. Place the first meringue layer in a springform pan, top with a sorbet or mousse disc, then continue to layer, being careful not to crack the meringue.
- Garnish with fresh fruit or whipped cream for a dairy meal.
- The vacherin can be kept frozen for up to 3 days.
It’s probably best at about 30 minutes before serving
How long before serving should this dessert be removed from the freezer?
Good question, I don’t know, but I think it does have to be in the ice so probably the stand mixer is not ideal.
Thanks so much one question about the mousse recipe. Do you beat/whip it while it’s sitting in the ice water? Or after it’s been in ice water. Just wondering because it says can use a stand mixer but not sure how that could be done with ice water. Thanks so much want to make something special for my sons 18th birthday this Shabbos
Our easiest mousse is here https://jamiegeller.com/recipes/vegan-1-ingredient-miracle-chocolate-mousse/ but we have a few other simple ones like avocado chocolate mousse too.
Anyone have an easy chocolate mousse recipe I could use in this for this Shabbos?
I served it from the freezer without whipped topping and had some trouble with the strawberries staying on top, but it tasted great.
This looks wonderful! Question, do you serve it frozen? The picture looks like it was thawed and then topped with the fruit.