Raspberry Vacherin (Meringue and Ice Cream Cake)
Crisp meringue discs sandwiching vanilla ice cream and raspberry sorbet, topped with whipped cream and fresh berries.
- Time30 min plus baking and freezing
- LevelMedium
- Costabout £1.02 a head
- Oven110°C (90°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 110°C (90°C fan). Draw two 20 cm circles on baking paper and place on two trays, pencil side down.
- 2
Whisk the egg whites to stiff peaks. Add the 220 g sugar a spoonful at a time, whisking until thick and glossy. Fold in the cornflour and vinegar.
- 3
Spread the meringue evenly inside the circles. Pipe a ring of small peaks round the edge of one disc to make a rim.
- 4
Bake for 1 hour 30 minutes, then turn off the oven and leave to cool inside with the door shut. The meringue should lift cleanly off the paper.
90 min - 5
Line a 20 cm springform tin with cling film. Put in the plain disc, spread over the vanilla ice cream, then the sorbet, and press the rimmed disc on top. Freeze for at least 4 hours.
240 min - 6
Whip the cream with 2 tbsp sugar to soft peaks. Turn out the vacherin, fill the rim with cream and pile on the raspberries.
- 7
Let it stand for 10 minutes, then cut with a hot knife. Serve straight away so the meringue stays crisp.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.