Strawberry vacherin with mango and raspberries

Strawberry vacherin with mango and raspberries

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

Make sure you mould the vanilla ice cream and strawberry sorbet at least 1 hour before serving. You can make the meringues the day before.

Ingredients

Quantity Ingredient
1/2 quantity Vanilla ice cream
1 quantity Strawberry sorbet with vanilla
200ml cream, whipped until firm
1 quantity Meringue
200g raspberries
1 large mango, peeled and chopped
1 passionfruit, pulped

Method

  1. Place a 2 litre charlotte mould in the freezer to chill.
  2. Mould the vanilla ice cream in the charlotte mould and top with the strawberry sorbet. Place in the freezer for at least 1 hour to set well.
  3. Dip the mould in warm water and carefully unmould the ice cream onto a serving dish. Use a little whipped cream to attach the meringues around the side of the ice cream. You may need to trim a few meringues with a knife to fit neatly, and you may not use them all. If you wish, use a piping bag fitted with a fluted nozzle to pipe cream into the spaces in between the meringues.
  4. Top the dessert with the raspberries, mango pieces and passionfruit pulp. Serve by carefully cutting the vacherin into wedges, cutting in between the meringues.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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