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Vacherin Glacé, Meringues

Vacherin Glacé, Meringues
Chocolate recipes from Cailler, for moments of sweet bliss: Vacherin Glacé, Meringues


Equipment: either a 28 cm x 10 cm x 7 cm cake mould or individual moulds 

Vacherin Glacé, Meringues (to be made the day before)  

  1. Pour the cream and sugar into a chilled bowl. Using an electric whisk, beat the mixture until firm.
  2. Add the crumbled meringues and mix in gently.
  3. Line the cake mould with clingfilm, pour in the cream and meringue mixture, cover with clingfilm and place in the freezer for two hours. 

Chocolate Sauce

  1. Place the water, double cream, whole milk and sugar into a saucepan and bring to the boil. 
  2. Break the chocolate into pieces and add to the saucepan, stir and cook on a low heat for 10 minutes. Stir occasionally and put to one side. 


Remove from the mould just before serving and serve a generous spoonful of chocolate sauce on each slice of vacherin glacé. 

Hints & Tips

Just before serving, you can place a few crushed, roasted hazlenuts over each serving of vacherin glacé.