Vacherin Ice Cream Cake
User Reviews
5
Vacherin Ice Cream Cake
Description
The Vacherin Ice Cream Cake begins with piped meringue spirals baked slowly at a low temperature to achieve a crisp, delicate shell. The base meringue is made by whipping egg whites with sugar until glossy stiff peaks form, then incorporating icing sugar before piping. Baking at 130°C for an hour ensures thorough drying without browning.
After making the meringue, softened vanilla ice cream is spread evenly within a cake ring set on a baking sheet and frozen to firm up. Raspberry sorbet forms the next layer and is similarly frozen. The dessert is topped with Chantilly cream whipped from heavy cream, vanilla powder or extract, and optionally enriched with Chambord or Kirsch liqueur for aromatic depth.
The dessert is assembled by layering the crisp meringue around the frozen creams, creating a balance of textures and flavors. It is ideally served with fresh raspberries, dustings of icing sugar, and pistachio for color and slight crunch. This cake is gluten free and pairs well with rosé or demi-sec Champagne.
Due to its delicate frozen nature, it is recommended to consume the Vacherin Ice Cream Cake in one sitting rather than refreezing leftovers. Using high-quality store-bought ice cream simplifies preparation without sacrificing flavor, though homemade ice creams such as lemon verbena and rhubarb sorbet also work well.
Ingredients
Meringue
- 3 egg white
- 100 g (3.5oz) sugar
- 100 g (3.5oz) icing sugar (powdered/confectioner's sugar)
Ice Cream
- 500 g (18oz) vanilla ice cream or other creamy, soft ice cream
- 400 g (14oz) raspberry sorbet
Chantilly Cream
- 300 g (10.5oz whipping cream (crème fleurette 30% fat)
- ¼ teaspoon vanilla powder or few drops vanilla extract
- 1 tablespoon Chambord liqueur optional, or Kirsch
Decor (optional)
- pistachio
- icing sugar dusting, confectioner's sugar
- raspberries fresh
Instructions
Meringue
- Take an 18cm cake ring and trace the circle on to parchment paper as a guide for the spiral. Preheat the oven to 130°C/110°C fan/250°F/Gas ½
- Using an electric whisk (hand or stand mixer) whip up the egg whites until foaming, then gradually add a third of the normal sugar until it starts to look brilliant. Then add the rest until the meringue has stiff peaks. Stop the whisk and fold in the icing sugar.
- Transfer the meringue to a piping bag with a regular, straight tip and pipe out into a spiral on to the parchment paper. Using the rest of the meringue, either pipe out another spiral or pipe out small kisses. Bake in the cool oven for an hour.
Ice Cream
- Using ice cream that's a little soft for ease of use, place the cake ring on to a rimmed baking sheet and spread the ice cream into an even layer. Place in the freezer for 30 minutes. Then repeat the process by topping with the sorbet. Freeze for another 30 minutes.
Chantilly Cream and Preparation
- Whip the whipping cream for about 5 minutes until thickened. There's no need to add any sugar as there's enough sugar in the ice cream and meringue. Once whipped into peaks, add the liqueur, if using. Transfer the cream to a piping bag with a star tip.
- It needs quick work during this stage so that the ice cream doesn't melt. Remove the ice cream mould, placing the meringue spiral underneath. Spread a third of the cream all around the surface and stick on the meringue kisses around the sides, sticking on a little extra cream for each meringue. Finish off the rest of the cream by piping it out in a circle around the edges. Either serve immediately or freeze for at least another 30 minutes until ready to serve. Decorate as desired with pistachios, flaked almonds, raspberries and icing sugar.
Notes
- Serve with rosé or demi-sec Champagne to complement the dessert's flavors.
- Consume the cake in one sitting; do not refreeze leftovers to preserve texture and quality.
- Shop-bought ice cream works well, though homemade lemon verbena ice cream and rhubarb sorbet are excellent alternatives.
- This dessert is gluten free, suitable for those avoiding gluten.
User Reviews
Overall Rating
5
You'll Also Love
