Berry Vacherin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE PAVLOVA AND THE CREAM:
  • Preheat the oven to 200ºF with two racks centered.
  • Trace a 9-inch circle on each of 2 pieces of parchment paper.
  • Turn over, and use each piece to line a baking sheet.
  • Set aside.
  • Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.
  • Beat on high speed until soft peaks form, about 2 minutes.
  • Add 1/4 cup granulated sugar; beat to combine.
  • Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.
  • Add 1 teaspoon vanilla; beat just until combined.
  • Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
  • Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.
  • When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.
  • Remove from oven, and let cool completely on baking sheets.
  • Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
  • Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.
  • Scatter half of the berries over, and place the second meringue on top.
  • Spoon remaining cream onto the center of the meringue, and heap remaining berries on top.
  • Dust the top with confectioners' sugar.
  • Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.
  • RED RASPBERRY SAUCE:
  • Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.
  • Cook until berries release their juice an just start to break down, about 5 minutes.
  • Use a rubber spatula to press berries through a fine sieve; discard solids.
  • Let cool, and refrigerate until ready to use.
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