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.


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.



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.


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