How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Berry Vacherin?

You need 13 ingredients. The key ingredients include: PAVLOVA AND CHANTILLY CREAM, 6 large egg whites, room temperature, 1 1/2 cups granulated sugar, 2 teaspoons pure vanilla extract, and more.

Is Berry Vacherin suitable as general?

Yes, Berry Vacherin falls under the General category and is a great choice for this type of meal.

How do I store leftover Berry Vacherin?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Berry Vacherin Recipe

Name: Berry Vacherin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PAVLOVA AND CHANTILLY CREAM; 6 large egg whites, room temperature; 1 1/2 cups granulated sugar; 2 teaspoons pure vanilla extract; 1 1/2 cups heavy cream; 2 tablespoons confectioners' sugar, plus more for dusting; 1 1/2 pints mixed berries, red and golden raspberries, and fresh red currants; 3/4 cup red raspberry sauce; RED RASPBERRY SAUCE; 1 pint fresh raspberry; 1/4 cup sugar; 2 tablespoons fresh lemon juice (please do not use bottled kind); 1/2 - 1 teaspoon salt

1

MAKE THE PAVLOVA AND THE CREAM:

2

Preheat the oven to 200u00b0F with two racks centered.

3

Trace a 9-inch circle on each of 2 pieces of parchment paper.

4

Turn over, and use each piece to line a baking sheet.

5

Set aside.

6

Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.

7

Beat on high speed until soft peaks form, about 2 minutes.

8

Add 1/4 cup granulated sugar; beat to combine.

9

Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.

10

Add 1 teaspoon vanilla; beat just until combined.

11

Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.

12

Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.

13

When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.

14

Remove from oven, and let cool completely on baking sheets.

15

Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.

16

Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.

17

Scatter half of the berries over, and place the second meringue on top.

18

Spoon remaining cream onto the center of the meringue, and heap remaining berries on top.

19

Dust the top with confectioners' sugar.

20

Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.

21

RED RASPBERRY SAUCE:

22

Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.

23

Cook until berries release their juice an just start to break down, about 5 minutes.

24

Use a rubber spatula to press berries through a fine sieve; discard solids.

25

Let cool, and refrigerate until ready to use.

Berry Vacherin

How did you like this recipe?

Frequently Asked Questions