Caramel Vacherin

    8 hours 20 min

    This vacherin needs to made ahead of time. Layers of cream, meringue and caramel sauce are frozen together to create this delicious dessert. NOTE: This recipe contains raw eggs.

    1 person made this

    Serves: 8 

    • 140g icing sugar
    • 2 large ready-made meringues or 12 small ones
    • 2 tablespoons vanilla sugar
    • 5 eggs
    • 700ml double cream
    • caramel sauce as needed

    Prep:20min  ›  Extra time:8hr freezing  ›  Ready in:8hr20min 

    1. Beat cream until stiff. Refrigerate.
    2. Beat egg whites until stiff. Set aside.
    3. In a bowl, mix the vanilla sugar, icing sugar and egg yolks together. Gently fold in the cream and egg whites.
    4. Line a loaf tin with baking parchment. Layer in the following order: cream mixture, meringue, caramel sauce, cream, meringue, caramel sauce and finally cream mixture.
    5. Freeze overnight. Remove from tin and decorate with raspberry coulis, cocoa or crushed hazelnuts.

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