I have a weakness for vacherin glacé: it's the "wow" dessert that's surprisingly simple if you plan it well. The base is a dry, light meringue that cracks under the spoon, then there are alternating layers of ice cream that melt quickly, just the right amount. I used to think it was only for pastry chefs, before realizing that the secret is mainly in the assembly and a good stint in the freezer.
In my traditional recipe, I stick to a very classic trio: vanilla, strawberry, and chocolate. It's a crowd-pleaser, it creates beautiful layers when you slice, and it's well-balanced: the vanilla rounds out the flavor, the strawberry adds acidity, and the chocolate provides depth. And to maintain the distinctly French "vacherin" spirit, I finish with a generous but not overly sweet vanilla whipped cream.
To keep with the seasonal theme (even though vacherin can be enjoyed year-round), I add red berries (strawberries, raspberries) and a few mint leaves when serving. It livens up the dessert and prevents it from being too creamy.
You can prepare the meringue and assemble the dessert at your leisure: on the day, all that's left is to pipe the whipped cream and decorate. And if you like neat desserts, a quick cut with a knife heated in hot water when slicing makes all the difference.
Frozen Vacherin with 3 Flavors
4
people26
minutes34
minutes498
kcal1
hourA classic vacherin recipe : crisp meringue, a trio of ice creams (vanilla, strawberry, chocolate), and a rich vanilla whipped cream. The contrast between crunchy and melting is what makes it so charming, with red berries adding a touch of zest.
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Ingredients
2 egg whites (approx. 35g each)
140 g of caster sugar
1 teaspoon of lemon juice
1 teaspoon of cornstarch (Maizena)
250 ml of vanilla ice cream
250 ml of strawberry sorbet
250 ml of chocolate ice cream
200 ml of very cold full-fat liquid cream (30% fat)
20g of icing sugar
1 teaspoon of vanilla extract
150g of strawberries
100g of raspberries
6 mint leaves
1 tablespoon of chocolate shavings (optional)
Equipment that may be useful to you
Preparation steps
- Preheat the oven to 110°C. Line a baking sheet with parchment paper. Draw two 16cm circles on the paper with a pencil (turn the paper over so the pencil is not touching the paper).
- Whisk the egg whites until stiff peaks form. When they begin to foam, add the lemon juice. Gradually add the sugar, whisking continuously until you obtain a firm and glossy meringue.
- Sift the cornflour over the top and gently fold it in with a spatula (just to homogenize).
- Pipe or spread the meringue into 2 discs on the circles. If you want a taller and neater vacherin, also pipe a ring of meringue around the edge of one of the discs (this will create a small "barrier").
- Bake for 34 minutes at 110°C. The discs should be dry to the touch and peel off easily. Let cool completely at room temperature.
- While it cools, prepare the assembly equipment: line a 16cm ring (or a small mold) with a strip of acetate or, failing that, baking paper. Place it on a plate or board that fits in the freezer.
- Remove the ice cream from the freezer 5 minutes before serving so it's spreadable. Place a meringue disc at the bottom of the ring mold. Spread a layer of vanilla ice cream (about 1/3 full) over the meringue and press it down with the back of a spoon.
- Add a layer of strawberry sorbet and press down. Finish with the chocolate ice cream, pressing down firmly to avoid air bubbles. Place the second meringue disc on top and press very lightly.
- Film and freeze for at least 2 hours (ideally longer, but to stay within the recipe's timing, allow a minimum of 2 hours).
- Just before serving, whip the very cold cream with the icing sugar and vanilla until you obtain a firm whipped cream (stop as soon as it holds its shape on the whisk).
- Remove from the mold: take off the ring and the acetate sheet. Pipe or spread the whipped cream on top (and a little on the sides if you like).
- Decorate with the strawberries and raspberries, add the mint and, if you like, a few chocolate shavings. Serve immediately, sliced, with a knife dipped in hot water and then wiped dry.
📊 Nutritional Information
1 serving (approx. 240g)
| Nutrient | Value |
|---|---|
| Calories | 498 kcal |
| Proteins | 6g |
| Carbohydrates | 79g |
| including sugars | 74g |
| Lipids | 18g |
| including saturated fatty acids | 11g |
| Fibers | 3 g |
| Sodium | 110mg |
| Vitamins | |
| Vitamin C | 35% AJR |
| Vitamin B2 | 18% AJR |
| Vitamin A | 14% AJR |
| Minerals | |
| Calcium | 14% AJR |
| Phosphorus | 12% AJR |
| Potassium | 11% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you don't have a ring mold, assemble it in a small bowl lined with cling film: you will turn it over when serving, then pipe the whipped cream on top.
💡 Chef's Tips
For a clean cut, keep the vacherin in the refrigerator for 5 minutes before slicing: the meringue will remain crisp and the ice cream will cut easily. If the meringue starts to brown, lower the temperature to 100°C and cook for a little longer: the main goal is to dry it out.
🔄 Variations
- Classic presentation of vacherin: serve with a quick red fruit coulis (crushed raspberries + a little sugar) on the side.
- Quick decoration: replace the shavings with a few lightly toasted slivered almonds.
