Raspberry Chocolate Vacherin

Normally a vacherin is pretty calorific, with lots of double cream and sweet sauces, but we’re going to try and keep the calories down by using half-fat creme fraiche instead of double cream, and stickingto cocoa powder for the chocolate taste.

For the meringues we’ll follow the BBC Good Food version, adding in a couple of tablespoons of cocoa powder for the chocolate taste:

  • 4 large egg whites
  • 115g caster suagr
  • 115g icing sugar
  • 2 tbsp cocoa

Medium speed mixer to whisk the egg whites until still peaks, then up the speed and beat in the caster sugar a tablespoon at a time. Sift in the icing sugar and cocoa powder 1/3 at a time and fold in.

Soph then pipes the mixture to form our layers.

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Aand bake at 100C fan for 1 1/2 then leave in the cooling oven

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Once they’ve cooled it’s just a matter of layering creme fraiche and raspberries, and finally garnishing with chopped toasted hazelnuts and chocolate shavings.

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One thought on “Raspberry Chocolate Vacherin

  1. Just one layer of meringue with creme fraiche and raspberries would be enough after a meal but I could be persuaded to have another layer at teatime and another layer before bed. Got to be sociable.

    Like

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