CakeChristmas
CakeChristmas
The frozen cow goat is divided into eight triangles. Their blackcurrant top and white Chantilly edge evoke small cups, finished by a round meringue lying down. The photo shows part of the portions.
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Illusion cakes / Iced ice creams & desserts

Winter Hat Vacherins

A recipe by CakeChristmas / Updated on 30 October 2026.

The frozen cow goat is divided into eight triangles. Their blackcurrant top and white Chantilly edge evoke small cups, finished by a round meringue lying down.

Eight triangles from an 18 cm vacherin / Discs of dry meringue, frozen in a circle

8Indicative portions
1 hPreparation
1 hour 30 minutesBaking
6 hRest & Cooling
At the stoves
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Dessert in this mood

The frozen cow goat is divided into eight triangles. Their blackcurrant top and white Chantilly edge evoke small cups, finished by a round meringue lying down. 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 meringue. Reserve about 35 g for eight small 2 cm round buttons, then pipe two 18 cm discs with the rest on paper. Both discs are about 1 cm thick; piping bag any excess separately in small meringues to serve separately.
  2. Dry the discs for 1 hour 30 minutes at 100 °C. Small pimples can be dry after 1 hour: remove them if they peel off easily. Cool completely. Allow about 1 hour of cooling in the oven turned off.
  3. In the covered circle, place a disc, spread 350 ml of soft blackcurrant sorbet and freeze for 30 minutes. Keep 50 ml of sorbet in the freezer for finishing. Add the vanilla ice cream and the second disc and freeze for 4 hours.
  4. Whisk cream and icing sugar. Unmoulding the vacherin. Briefly soften the 50 ml of reserved sorbet and spread them very finely on top. Cut into eight triangles with a hot wiped blade. Pipe a large cord of Chantilly on the rounded edge of each triangle like a lapel, then stick a meringue button flat near the tip with a touch of cream.
  5. Freeze for 30 minutes and serve after 5 to 8 minutes of tempering. Each beanie remains lying on the plate; the remaining cream is served next to it.

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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