Raspberry Meringue Vacherin
by Feli Chic'Cuisine
Raspberry Meringue Vacherin: A Delicate Dessert That’s Easier Than It Looks
If you’re looking for a dessert that’s as elegant as it is delicious, the Raspberry Meringue Vacherin is a showstopper. This delicate treat combines crisp, airy meringue with a luscious orange-flavored cream cheese filling, punctuated by the bright, juicy burst of fresh raspberries. It’s a dessert that feels luxurious but is surprisingly approachable to make.
Vacherin: This is a classic French dessert that traditionally consists of layers of crisp meringue and whipped cream or other creamy fillings, often flavored with fruit or liqueurs. The name "Vacherin" comes from the French word vache, meaning "cow," which hints at the dairy-rich components like cream or cheese used in the filling.
Raspberry Vacherin is a modern twist on the traditional Vacherin dessert, incorporating raspberries as a key ingredient. It typically features layers of crisp meringue, a creamy filling and fresh raspberries for a balance of textures and flavors.
The result is a light, elegant, and visually stunning dessert that’s perfect for special occasions or as a treat for anyone who loves the combination of sweet, tart, and creamy flavors.
What Makes This Dessert Special?
The magic of this dessert lies in its contrast of textures and flavors. The meringue is light and crisp, with a subtle nuttiness from the chopped almonds.
The filling is creamy and rich, thanks to the combination of cream cheese and ricotta, while the honey and orange liqueur add a touch of sweetness and sophistication.
The raspberries bring a refreshing tartness that balances the sweetness of the meringue and filling, making every bite a harmonious blend of flavors.
Is It Easy to Make?
Yes! While the Raspberry Vacherin looks like it belongs in a fancy patisserie, it’s actually quite simple to prepare. The meringue requires just three ingredients (egg whites, sugar, and almonds) and a bit of patience while it bakes.
The filling comes together in minutes with a quick mix of cream cheese, ricotta, honey, and orange liqueur. Assembling the dessert is as easy as layering the meringue, filling, and raspberries. Even if you’re not an experienced baker, you can pull this off with ease.
Why You’ll Love This Dessert
It’s Light Yet Indulgent: The meringue keeps the dessert feeling light, while the creamy filling satisfies your sweet tooth.
Perfect for Any Occasion: It’s elegant enough for a special celebration but simple enough for a weekend treat.
Customizable: You can swap out the raspberries for other berries, like strawberries or blueberries, or even add a drizzle of chocolate for extra decadence.
Make-Ahead Friendly: The meringue can be made a day in advance, and the assembled dessert holds up well in the fridge for a few hours before serving.
You might also like to try: Apricot Meringue Cake
Tips for Making the Perfect Raspberry Vacherin
Whip the Egg Whites Properly: For the best meringue, ensure your bowl and whisk are completely clean and free of grease. Whip the egg whites until they form stiff peaks before gradually adding the sugar.
Use Superfine Sugar: This dissolves more easily into the egg whites, creating a smoother meringue.
Don’t Overbake the Meringue: Bake until the meringue is crisp on the outside but still slightly soft inside. Overbaking can make it too hard.
Let the Meringue Cool Completely: This ensures it stays crisp when you assemble the dessert.
How to Make Cranberry Cake
Prepare the Meringue
✔️ Draw a 20 cm (8-inch) circle on two pieces of non-stick parchment paper.
✔️ Turn the paper over so the markings are on the underside, and use them to line two heavy baking sheets.
✔️ Whisk the egg whites until they form very stiff peaks.
✔️ Gradually whisk in the superfine sugar to make a stiff and glossy meringue mixture.
✔️ Spoon the meringue mixture onto the circles on the prepared baking sheets, spreading it evenly to the edges.
✔️ Sprinkle one meringue round with the chopped almonds. Bake for 1 to 1½ hours, or until the meringues are crisp and dry.
Prepare the Filling
✔️ Beat the cream cheese with the honey and orange liqueur until smooth and creamy.
✔️Gently fold in the ricotta cheese and most of the raspberries, reserving a few berries for decoration.
✔️ Bake for 1 to 1½ hours, or until the meringues are crisp and dry.
Assemble the Cake
✔️ Place the almond-topped meringue on a serving plate. Spread the ricotta and raspberry mixture evenly over the meringue.
✔️ Carefully place the second meringue on top of the filling.
✔️ Dust with powdered sugar and top with reserved raspberries and mint leaves.
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️ Easier Than It Looks
"I was intimidated at first, but this recipe is surprisingly easy to follow. The meringue turned out perfectly crisp, and the orange-flavored cream cheese filling was divine. The fresh raspberries added such a lovely burst of flavor. Highly recommend!"
Raspberry Meringue Vacherin
Its crisp meringue, creamy filling, and fresh raspberries create a symphony of textures and flavors that will leave your guests (or just you!) craving more.
🍽 Serves: 6-8
⏱ Prep Time: 30 min.
⏳ Cooking Time: 1 h
⏰ Total Time: 2 h
Ingredients
For the Meringue
3 large egg whites
150g (3/4 cup) superfine sugar
1 tsp chopped almonds
For the Filling
170g (3/4 cup) cream cheese
3 Tbsp honey
2 Tbsp Cointreau liqueur or other orange liqueur
125g (1/2 cup) ricotta
250g (8 oz) raspberries
To Decorate
powdered (confectioners') sugar, for dusting
raspberries (optional)
mint (optional)
Method
Prepare the Meringue
1. Preheat the Oven: Preheat the oven to 150°C (300°F).
2. Draw a 20 cm (8-inch) circle on two pieces of non-stick parchment paper. Turn the paper over so the markings are on the underside, and use them to line two heavy baking sheets.
3. In a large, clean bowl, whisk the egg whites until they form very stiff peaks. Gradually whisk in the superfine sugar to make a stiff and glossy meringue mixture.
4. Spoon the meringue mixture onto the circles on the prepared baking sheets, spreading it evenly to the edges. Sprinkle one meringue round with the chopped almonds.
5, Bake for 1 to 1½ hours, or until the meringues are crisp and dry.
6. Carefully lift the meringue rounds off the baking sheets. Peel away the parchment paper and let the meringues cool completely on a wire rack.
Prepare the Filling
7. In a bowl, beat the cream cheese with the honey and orange liqueur until smooth and creamy. Gently fold in the ricotta cheese and most of the raspberries, reserving a few berries for decoration.
Assemble the Cake
8. Place the almond-topped meringue on a serving plate. Spread the ricotta and raspberry mixture evenly over the meringue. Carefully place the second meringue on top of the filling.
9. Dust the top with powdered sugar and decorate with the reserved raspberries and fresh mint leaves.
Enjoy!
A recipe has no soul. You, as the cook, must bring soul to the recipe. ― Thomas Keller
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comments