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The dessert, French classic

Raspberry vacherin glacé

Raspberry vacherin glacé is a frozen dessert made with meringue, vanilla ice cream, raspberry sorbet and whipped cream, serving 6. It takes 60 minutes of active work split between the day before and the morning of, costs €2.60 per person, and has medium difficulty. Success comes down to a fully dry meringue and whipping the cream at the very last moment before freezing.

A vacherin glacé is the dessert you make once and it builds your whole reputation as a host, crisp, icy, raspberry sweet, it has everything going for it.

Raspberry vacherin glacé
For
6 people
Work
1 h
Total time
6 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.60
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Under its crisp meringue shell, this vacherin hides a cool, fresh center where vanilla ice cream and raspberry sorbet play off each other, one round and mellow, the other bright and tart. The whipped cream coating adds softness and smooths out the contrast with the crunchy meringue underneath. It's a dessert that slices into clean portions and stands tall on the table, built so you never have to fuss over it at the last minute.

This is a warm weather dessert, perfect when you're hosting family or friends for a summer lunch or a birthday and want something cold without pulling out an ice cream maker. It works best after a fairly simple meal, grilled food or a one dish main, since it deserves the full spotlight when dessert time comes. Kids love it just as much as adults, between the crunch of the meringue and the color of the raspberries.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 2 h 20
  2. The same day 1 step, 15 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you make and bake the meringues, then assemble the vacherin with the ice creams and freeze it. The morning of, you add the whipped cream and return it to the freezer uncovered. Just before serving, take it out for a few minutes, top it with fresh raspberries and slice it right at the table.

The ingredients

6 people

Dairy

  • Egg whites 4
  • Heavy cream 30 cl

Pantry

  • Granulated sugaroften in the pantry 120 g
  • Powdered sugaroften in the pantry 150 g
  • Saltoften in the pantry 1 pinch

Frozen foods

  • Vanilla ice cream 75 cl
  • Raspberry sorbet 75 cl

Fruits and vegetables

  • Raspberries 150 g

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whip the 4 egg whites into stiff peaks with a pinch of salt, tighten them with the granulated sugar, fold in the sifted powdered sugar, pipe a large meringue disk and a meringue ring, then bake for 2 hours at 100°C. 2 h

    The meringue should stay white, lower the oven to 90°C if it starts to brown.

  2. Set the ring on top of the disk, fill it with the softened ice creams alternating vanilla and raspberry sorbet, smooth the top and return it to the freezer. 20 min

    Soften the ice creams for 10 minutes in the fridge, they pack in without air pockets that way.

The same dayDuring the day, whenever you get a moment.

  1. Whip the well chilled cream with 2 tbsp of powdered sugar, pipe whipped cream all over the vacherin and put it back in the freezer uncovered. 15 min

    Chill the bowl and whisk in the freezer for 15 minutes first, the cream whips up in three minutes.

When it's time to serveThe final touches, right in front of your guests.

  1. Decorate with fresh raspberries and serve right away in generous slices.

    Dip the knife blade in hot water between each slice for a clean cut.

Our tips to get it right

  • Use a cake ring or a plate as a template to trace two even meringue disks before piping them.
  • Let the ice cream and sorbet soften properly before spreading them, otherwise they crack instead of bonding well with the meringue.
  • Work fast once the ice creams are out, return the vacherin to the freezer as soon as you've smoothed the top so it refreezes cleanly.

The variations

  • Swap the raspberry sorbet for black currant or lemon sorbet to change up the tartness depending on the season.
  • For a quicker version, buy ready made meringue shells and focus your time on layering the ice creams and the whipped cream.
  • Add a homemade raspberry coulis when serving, it brings extra juiciness and deepens the raspberry flavor.

What to serve it with

  • Homemade raspberry coulis
  • Fresh mixed berries on the side
  • A light coffee after dessert

Storage

The vacherin keeps about a week in the freezer, well wrapped in plastic once the whipped cream has set. It doesn't freeze again once sliced and served, so eat leftovers the same day. Never reheat it, just let it sit a few minutes at room temperature before cutting.

Questions about this recipe

Can I use a different sorbet instead of raspberry?

Yes, black currant, lemon or strawberry sorbet all work well in place of raspberry sorbet. Just keep one creamy ice cream and one tart sorbet to preserve the contrast in texture and flavor.

How do I keep the meringue from going soft against the ice cream?

The meringue needs to be completely cool and dry before the ice creams go on, and assembly should happen quickly in the freezer. Serving the vacherin soon after taking it out also limits the moisture that softens the shell.

What's the trick to slicing the vacherin cleanly?

Dip the knife blade in hot water and wipe it between each slice. Let the vacherin sit 5 minutes out of the freezer before cutting, the ice cream slices better slightly softened.

Can I make this dessert for more than 6 people?

Yes, just double the quantities and assemble two separate vacherins instead of one very large one, which bakes and unmolds more easily. Plan to bake two meringue batches, either at the same time or one after the other.

Can a raspberry vacherin glacé be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 2 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a raspberry vacherin glacé?

Allow 6 h 40 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a raspberry vacherin glacé?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a raspberry vacherin glacé cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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