Description
A classic French Vacherin dessert made with crisp baked meringue layers, vanilla ice cream, strawberry sorbet, and fluffy whipped cream. This elegant frozen cake combines crunchy, creamy, and fruity textures for a refreshing make-ahead dessert perfect for special occasions.
Ingredients
- 100 g superfine sugar
- 100 g egg whites (about 3 large eggs)
- 1/2 teaspoon lemon juice
- 50 g powdered sugar
- 700 mL vanilla ice cream
- 500 mL strawberry sorbet
- 250 mL heavy whipping cream
- 2 tablespoons powdered sugar (for topping)
- 1 teaspoon vanilla extract
- Meringue kisses (for decoration)
- Fresh strawberries or raspberries (optional)
- Mint leaves (optional)
Instructions
- Preheat oven to 210°F (100°C) and line baking tray with parchment paper.
- Beat egg whites until foamy, gradually adding superfine sugar until stiff peaks form.
- Fold in lemon juice and powdered sugar.
- Pipe or spread two meringue disks and bake for about 1 hour until dry and crisp.
- Cool meringues completely in the oven.
- Place first meringue layer on serving plate and spread softened vanilla ice cream over it.
- Freeze 20–30 minutes until firm.
- Add second meringue layer and spread strawberry sorbet on top.
- Freeze at least 1 hour until solid.
- Whip cream with powdered sugar and vanilla, then spread over the cake.
- Decorate with meringue kisses, berries, and mint.
- Freeze 20 more minutes before slicing and serving.
Notes
- Keep dessert frozen until just before serving.
- Use a warm knife for clean slices.
- Meringue must be fully dry to stay crisp.
- Flavor variations are easy with different ice creams or sorbets.
- Best served within 3 days for optimal texture.
- Prep Time: 50 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Frozen / No-bake assembly
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
