CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small vacherins in low heart, purple blackcurrant sorbet and vanilla ice cream between two fine meringues in heart. Soft Chantilly at the edge, matte white upper center, clearly visible tips and lobes, no additional decor.
Suggestion for presentation

Cute & Kawaii / Iced ice creams & desserts

Heart-Shaped Vanilla and Blackcurrant Vacherins

A recipe by CakeChristmas / Updated on 30 October 2026.

Two meringues in the heart frame the ice; a simple ribbon of chantilly follows the edge.

6 small frozen vacherins in the heart of 9 cm / Discs of dry meringue, icy mounting in a circle

6Indicative portions
55 minPreparation
1 hour 30 minutesBaking
6 hRest & Cooling
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Two meringues in the heart frame the ice; a simple ribbon of chantilly follows the edge.

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Original quantity: 6 servings.

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Preparation

  1. Stir the whites with the sugar. Draw twelve 9 cm hearts on the back of two sheets of baking paper. Pipe the hearts on the other side, in a uniform layer of about 8 mm.
  2. Cook for 1 h 30 at 100 °C and let cool in the oven. The discs must be dry and peel off from the paper.
  3. Spread the lightly softened sorbet between six 180 ml core moulds. Freeze for 30 minutes and then spread the vanilla ice cream. Smooth, cover and freeze for 4 hours.
  4. Whisk cream and icing sugar. Unmould the frozen hearts, place them between two meringues in the heart. Cover the side with a thin layer of chantilly, then Pipe a small irregular ribbon on the top edge leaving the center of the meringue bare.
  5. Return to freezer for 30 minutes. Wait 5 to 8 minutes before serving; each heart can be divided according to appetite.

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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