Raspberry and chocolate vacherin recipe

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.

Using a metal spoon or spatula, gently fold in the remaining sugar, cornstarch, and grated chocolate.

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.

To make the filling, melt the chocolate and spread it on 2 of the meringues. Let it set.

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.

To finish, place the final meringue on top and decorate with the remaining cream and raspberries. Drizzle melted chocolate over the top and serve.