CakeChristmas
CakeChristmas
Whole round vacherin, sides covered with white chantilly. Five white areas of meringue form a nearly complete roof; the sixth rests next to it and shows a sector of purple blackcurrant sorbet, without any part of ice removed.
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Sets to reveal / Iced ice creams & desserts

Vacherin with Six Meringue Segments

A recipe by CakeChristmas / Updated on 30 October 2026.

The roof of meringue is already divided into quarters that are removed to discover the blackcurrant sorbet.

18 cm round vacherin with six removable meringue sectors / Dry meringue discs, icy circle mounting

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

A base disc and six separate sectors of meringue are baked; the sectors cover the blackcurrant surface and remain removable.

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Original quantity: 8 servings.

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Preparation

  1. Whisk the egg whites, gradually adding the sugar. On baking paper, draw a disc of 18 cm and, next to it, six equal sectors that would form a second disc of 18 cm; space the sectors of at least 2 cm for baking.
  2. Pipe one base and six sectors about 1 cm thick. Cook the surplus in small separate meringues. Dry 1 h 30 at 100 °C, then cool 1 hour in the oven.
  3. Place the entire disc in a circle of 18 cm, 7 cm high, lined with baking paper. Spread slightly softened vanilla ice cream in the refrigerator, freeze for 30 minutes, then spread the blackcurrant sorbet over it. Freeze 4 hours.
  4. Whisk cream and icing sugar. Remove the circle and paper, cover the sides with a thin layer of chantilly and place six small touches of cream on the upper edge. Place the six meringue sectors together in a circular roof, without pressing them in the sorbet. Freeze for 30 minutes.
  5. At the service, remove an area and put it next to it to discover the purple blackcurrant. Wait 8 minutes before cutting the dessert.

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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