CakeChristmas
CakeChristmas
An entire square cowherd of 18 cm, two low floors of ivory vanilla ice cream and purple sorbet cassis alternating in checkerboard, two white plates of meringue visible, four large touches of cream at the corners leaving the boxes visible.
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Pop & Colored / Iced ice creams & desserts

Blackcurrant and Vanilla Checkerboard Vacherin

A recipe by CakeChristmas / Updated on 30 October 2026.

The ice is cut into small squares and assembled between two square meringues; the sides show the purple and ivory checkerboard, the top remains open in large boxes.

1 18 cm square vacherin, 9 servings / Dry meringue discs, icy circle mounting

9Indicative portions
55 minPreparation
1 hour 30 minutesBaking
5 h 30Rest & Cooling
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The ice is cut into small squares and assembled between two square meringues; the sides show the purple and ivory checkerboard, the top remains open in large boxes.

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Original quantity: 9 servings.

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Preparation

  1. Stir the whites with the sugar. Spread two 18 cm squares of meringue on baking paper, thickness 8 to 10 mm. Cook 1 hour 30 minutes at 100 °C and then cool 1 hour in the oven.
  2. Separately spread the 500 ml vanilla ice cream and the 500 ml blackcurrant sorbet in two 18 cm thick, each on the same thickness of about 1.5 cm. Smooth carefully so that the squares then form a floor plan. Freeze for 3 hours.
  3. In the final frame of 18 cm high of 6 cm minimum, put the first meringue. Cut into each plate nine squares of 6 cm. On this meringue, form a checkerboard of nine alternating squares, five vanilla and four blackcurrants. Lay the second meringue and cover with the remaining nine squares by reversing the colors. The nine squares of each floor must form a flat surface, with no space between the squares.
  4. Freeze for 1 hour. Whisk cream and icing sugar; place four large touches of 20 to 25 g on the four corners only, so as not to hide the checkerboard from the top. Serve the rest of the chantilly next to it. Freeze for 30 minutes and then wait 5 to 8 minutes before cutting.

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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