Difficulty: 2/5
Prepare coffee ice cream or use a high-quality store-bought version for best results.
Place your serving dish, lined with a paper doily, in the freezer until thoroughly chilled—this ensures the perfect texture for assembly.
Whip heavy cream with vanilla until soft peaks form, then fold in sugar. For extra lightness, gently incorporate a beaten egg white.
Strain the whipped cream through a fine sieve or cheesecloth and refrigerate for about 1 hour to firm up slightly before use.
To assemble the Vacherin, layer half the meringue shells at the bottom of the chilled dish. Swiftly spread a thick layer of coffee ice cream over them.
Top with the remaining meringues, then pipe the chilled cream decoratively using a fluted pastry bag.
Serve immediately for optimal crunch and creaminess.
Source: Larousse: The 100 Best Desserts
