Vacherin ice cream cake
Vanilla ice cream, raspberry insert, French meringue made with cocoa butter to preserve its crispness, and finished with burnt Italian meringue. A light dessert with bold, balanced flavours.
This iconic dessert is prepared in a half-dome shape, alternating layers of vanilla ice cream flavoured with Madagascan vanilla pods and raspberry sorbet. The base is made from French meringue delicately piped with cocoa butter to preserve its crispness, before being topped with gently brûléed Italian meringue for visual and taste contrast.
Milk, sugar, raspberries, water, eggs, cocoa butter, vanilla beans from Madagascar.
Allergens: Eggs, soya, milk.
732 kJ / 188 kcal · Fat: 4.6 g (of which saturates: 2.6 g) · Carbohydrates: 33.5 g (of which sugars: 30.6 g) · Protein: 2.6 g · Fibre: 0.5 g · Salt: 0.11 g
Store in the freezer. Remove the cake from the freezer 10 to 15 minutes before serving for the best texture.
FAQ
It combines Madagascan vanilla ice cream with a raspberry sorbet centre for a sweet and fruity combination.
It is made from French meringue with cocoa butter, which makes it resistant to moisture and crispy.
It is topped with a gently browned Italian meringue, which gives it both sweetness and a beautiful visual effect.
It is a classic dessert, ideal for large gatherings, festive meals or simply to enjoy with friends.
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
