This French Ice Cream Cake Is Out Of This World!

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You can have a lot of fun making this Vacherin desert recipe, which is a French ice cream cake. It just takes a little planning ahead and is definitely a make-ahead desert. Also, I used an immersion blender, but you can use a food processor or regular blender too.

Equipment:

Meringue
Ingredients:
3 egg whites
3/4 c ( 75 g) sugar
1 tsp cornstarch
1 c (100 g) powdered sugar
Directions:
1. Whisk whites and cornstarch to frothy on medium speed.
2. Add in the sugar very slowly and whisk to stiff peaks
3. Fold in powdered sugar and pipe in rounds as shown.
4. Bake at 200 F for two hours.

Raspberry Sorbet
Ingredients:
3 c (37g) raspberries
2 T Honey
1 tsp lemon juice
1 c (200 g) sugar
1/4 c water
Directions:
1. Puree everything in a blender, pass through a sieve and churn in an ice cream maker.

Mascarpone or cream cheese whipped topping
1 1/2 c (300 ml) Heavy cream
3/4 c (86 g) powdered sugar or 3 T regular sugar
1 tsp vanilla extract
8 oz (226g) mascarpone cheese or cream cheese softened.

Vacherin assembly:
1. Trim meringue disks to fit in the pans, fill with vanilla in one and raspberry sorbet in the other. Chill to firm.
2. Remove both and stack the raspberry on top of the vanilla as shown.
3. Pipe Mascarpone or cream cheese whipped cream around in decorative swirls. Decorate with raspberries and meringue dollops.
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