CakeChristmas
CakeChristmas
Three square individual vacherins, two thin plates of white meringue surrounding an ivory vanilla layer and a purple blackcurrant layer, bare sides and a single touch of chantilly on a corner.
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Chic & Elegant / Iced ice creams & desserts

Square Vacherins with Exposed Layers

A recipe by CakeChristmas / Updated on 30 October 2026.

Vanilla ice cream and blackcurrant sorbet frame and then slide between two squares of meringue. The sides remain naked and a single touch of chantilly finishes each square.

8 sandwiches of 6 x 6 cm; height 5 to 6 cm / Vanilla ice cream and blackcurrant sorbet take up a frame and then slip between two squares of meringue. The sides remain naked and a single touch of chantilly finishes each square.

8Indicative portions
50 minPreparation
1 hour 30 minutesBaking
6 hRest & Cooling
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Vanilla ice cream and blackcurrant sorbet frame and then slide between two squares of meringue. The sides remain naked and a single touch of chantilly finishes each square.

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Original quantity: 8 servings.

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Preparation

  1. Whisk the egg whites, gradually adding the sugar. On paper, pipe sixteen squares of 6 x 6 cm and about 8 mm; pipe the small surplus in separate meringues. Dry the two baking tray at 100 °C for 1 hour 30 minutes, turning them halfway through the cooking process. Cool for 1 hour in the oven.
  2. Lay the acetate covered frame on paper and cold plate. Soften the vanilla ice cream 5 to 10 minutes in the refrigerator, without liquefying it, then spread it on the bottom; freeze 30 minutes.
  3. Soften the blackcurrant sorbet and spread it over the vanilla. Smooth, cover and freeze for 4 hours.
  4. Remove frame and acetate; cut in four in length and in half in width to obtain eight blocks of 6 x 6 cm. Place each on a square of meringue and cover with a second square, without pressing.
  5. Stir 100 ml of cream with 10 g of icing sugar; Pipe a large soft touch on a corner of each sandwich. Place in the freezer for 30 minutes and temper for 5 to 8 minutes before serving.

Preserve and Serve

7 days in the freezer at 18 °C, in a box; do not refreeze after melting.

Baking tips for this recipe

  • Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
  • Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
  • Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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