CakeChristmas
CakeChristmas
Rectangular vacherin low whole, one part withdrawn meringue watch, vanilla ice cream and purple blackcurrant; white top wearing exactly four large ridges of soft chantilly.
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Snow & Ice / Iced ice creams & desserts

Vacherin with Four Snowy Ridges

A recipe by CakeChristmas / Updated on 30 October 2026.

The vacherin becomes a low rectangle with vanilla-blackcurrant layers; four large crests of chantilly run on the meringue top, without tiny patterns.

1 rectangle of 18 x 24 cm, 8 servings / Dry meringue discs, icy circle mounting

8Indicative portions
40 minPreparation
1 hour 30 minutesBaking
6 hRest & Cooling
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The vacherin becomes a low rectangle with vanilla-blackcurrant layers; four large crests of chantilly run on the meringue top, without tiny patterns.

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Original quantity: 8 servings.

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Preparation

  1. Stir the whites with the 180 g of sugar. Draw two rectangles of 18 x 24 cm on the papers; pipe two plates of meringue 7 to 8 mm thick.
  2. Dry 1 hour 30 minutes at 100 °C and then cool 1 hour in the oven.
  3. Place a plate in the jacketed frame. Spread the blackcurrant sorbet lightly in the refrigerator and freeze for 30 minutes. Add the vanilla ice cream and the second plate; freeze for 4 hours.
  4. Whisk cream and icing sugar. Unmold, smooth 100 ml of chantilly on the sides and divide the rest into four large parallel ridges of 20 cm at the top, with a wide piping bag or spoon. Height of the ridges: 2 cm maximum.
  5. Freeze for 30 minutes. Go out 8 minutes before serving and cut with a saw knife; one part shows the blackcurrant, vanilla and meringue layers.

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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