Nutrition Facts
10 servings
10
Raspberry and chocolate vacherin recipe
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Wonderful for special occasions!
For the meringue
3 Egg white
175 Powdered sugar
1 Cornstarch
25 Grated dark chocolate
For the garnish
175 Dark chocolate
450 Whipped thick cream
350 Fresh raspberry
Melted chocolate for decoration
Directions
1
Draw 3 rectangles measuring 10 cm by 25 cm on sheets of parchment paper and place them on 2 baking trays. In a bowl, whip the egg whites until stiff, then gradually incorporate half of the sugar while continuing to beat. The mixture should be very firm and have a shiny appearance.
2
Using a metal spoon or spatula, gently fold in the remaining sugar, cornstarch, and grated chocolate.
3
Using a spoon, pour the prepared mixture into a bag fitted with a standard 1 cm nozzle. Fill the drawn rectangles by piping lines with the meringue. Bake in a preheated oven at 140°C (th4-5) for one hour, switching the trays halfway through cooking. Without opening the door, turn off the oven and let the meringues cool inside. Then, carefully remove them from the paper.
4
To make the filling, melt the chocolate and spread it on 2 of the meringues. Let it set.
5
Place one of the chocolate meringues in a dish and cover it with about 1/3 of the whipped cream and raspberries. Gently place the second chocolate meringue on top and cover it with half of the remaining cream and raspberries.
6
To finish, place the final meringue on top and decorate with the remaining cream and raspberries. Drizzle melted chocolate over the top and serve.
Ingredients
For the meringue
3 Egg white
175 Powdered sugar
1 Cornstarch
25 Grated dark chocolate
For the garnish
175 Dark chocolate
450 Whipped thick cream
350 Fresh raspberry
Melted chocolate for decoration
Directions
Directions
1
Draw 3 rectangles measuring 10 cm by 25 cm on sheets of parchment paper and place them on 2 baking trays. In a bowl, whip the egg whites until stiff, then gradually incorporate half of the sugar while continuing to beat. The mixture should be very firm and have a shiny appearance.
2
Using a metal spoon or spatula, gently fold in the remaining sugar, cornstarch, and grated chocolate.
3
Using a spoon, pour the prepared mixture into a bag fitted with a standard 1 cm nozzle. Fill the drawn rectangles by piping lines with the meringue. Bake in a preheated oven at 140°C (th4-5) for one hour, switching the trays halfway through cooking. Without opening the door, turn off the oven and let the meringues cool inside. Then, carefully remove them from the paper.
4
To make the filling, melt the chocolate and spread it on 2 of the meringues. Let it set.
5
Place one of the chocolate meringues in a dish and cover it with about 1/3 of the whipped cream and raspberries. Gently place the second chocolate meringue on top and cover it with half of the remaining cream and raspberries.
6
To finish, place the final meringue on top and decorate with the remaining cream and raspberries. Drizzle melted chocolate over the top and serve.
Notes
-
Cathy
Sublime and festive Unlike what is mentioned, this recipe is actually quite simple to make. So, it is perfect for me in every way. My suggestion: As I had to conclude the Christmas meal, I preferred to lighten the recipe by using only 50 g of melted chocolate instead of the 175 g suggested: you can still taste it perfectly, but the cake is lighter on the digestion. -
Matheli
I've been making this recipe for a very long time and I've never been disappointed. -
schlosser
Very nice Very good and beautiful presentation My suggestion: Is it possible to make individual servings?? -
Luzia
Very good Excellent.
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EN