Recipe: Vacherin with ice cream and sorbet
Summer is the perfect season to enjoy fresh desserts. Or even better, frozen desserts!
This time I decided to put together some basic preparations into one single cake: the result is a Vacherin, a famous meringue-based cake filled with ice cream or sorbet and covered with Chantilly cream.
Apparently the name Vacherin comes from a French cheese that looks like this cake, but luckily enough, the taste has nothing to do with it!
I made the vanilla ice cream and strawberry sorbet myself for the filling, but you can choose and buy your favourite flavours. I would recommend trying to find a balance, though, between sweetness and tartness, creaminess and lightness.
The meringue is very easy to make: the hardest part for me, though, was covering the cake with Chantilly cream. This cream needs to be very cold and my kitchen in summer is all but cold! I had to be very quick (and I covered small glitches with the meringue sticks as decoration on the top! What a cheater!) 🙂
Vacherin (Frozen meringue cake)
|1 teaspoon||Vanilla extract|
|90g||Egg whites (room temperature)|
|300g||Vanilla ice cream|
|300g||Strawberry sorbet (or any other ice cream you want!)|
|250ml||Heavy cream (cold, min. 30% fat)|