Dessert  Recipes - Raspberry Vacherin Recipe

Ingredients

• 4 large egg whites

• 225 g/8 oz/1 cup caster (superfine) sugar

• 1 liter/4 1/4 cups Raspberry Ice Cream

• 350 g/12 oz raspberries

• 75 g/5 tbsp double (heavy) cream

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Method:

1. Draw two 23 cm/9 in circles on baking parchment on baking (cookie) sheets. Whisk the egg whites until stiff.

2. Whisk in the sugar a little at a time, whisking well after each addition until the mixture is stiff and glossy.

3. Use to fill a piping bag fitted with a large plain tube (tip) and, starting from the centre of each circle, pipe the meringue mixture in a spiral to fill the circles (or spread the mixture evenly with a palette knife).

4. Bake in a preheated oven at 150°C/300°F/gas mark 2 for 1 hour. Turn off the oven and leave to cool completely in the oven.

5. Carefully peel off the paper and place one round on a freezer proof serving plate. Quickly mash the slightly softened ice cream with half the raspberries and spread on the meringue round.

6. Press the second round on top and re-freeze immediately before the ice cream melts. When completely frozen again, remove from the freezer.

7. Whip the cream and spread all round the side. Decorate with the remaining raspberries and return to the freezer.

8. Remove from the freezer about 45 minutes before serving.