CakeChristmas
CakeChristmas
The round vacherin reveals its two icy layers on the sides. A large crescent of white chantilly and three small discs of meringue draw a moon on a cassis sky.
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Manga & Chibi / Iced ice creams & desserts

Manga Purple Moon Vacherin

A recipe by CakeChristmas / Updated on 30 October 2026.

The round vacherin reveals its two icy layers on the sides. A large crescent of white chantilly and three small discs of meringue draw a moon on a cassis sky.

Round iced cake of 18 cm, circle of 8 cm high, 8 parts / Discs of dry meringue, iced mounting in a circle

8Indicative portions
55 minPreparation
1 hour 30 minutesBaking
6 hRest & Cooling
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Dessert in this mood

The round vacherin reveals its two icy layers on the sides. A large crescent of white chantilly and three small discs of meringue draw a moon on a cassis sky. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 8 servings.

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Preparation

  1. Stir the whites and sugar in a firm meringue. On baking paper, Pipe an 18 cm disc with about half of the meringue. With the rest, pipe a second 17 cm disc and three small 2 cm discs next to it. The two discs are poached about 1 cm high; cook any surplus in small meringues to be served separately.
  2. Cook 1 hour 30 minutes at 100 °C and let cool for about 1 hour in the oven turned off. The discs must be dry and peel off from the paper.
  3. Put the 18 cm disc in a covered circle. Spread the vanilla ice cream lightly, place the disc 17 cm and freeze for 30 minutes. Cover with all the blackcurrant sorbet, smooth with spatula and freeze for 4 hours.
  4. Whisk cream and icing sugar. Remove the circle and strip of paper. Spread a thin layer of chantilly only on one third of the sides and then place the rest on top in a wide and low crescent, with a spoon; a large area of blackcurrant remains visible. Place the three small discs of meringue flat in this area, spacing them out.
  5. Return to freezer for 30 minutes. Wait 8 minutes before cutting; keep the layers visible, without further icing.

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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