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