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Prima (UK) - - Contents -

This French dessert, not to be con­fused with the cheese of the same name, has lay­ers of crisp meringue discs sand­wiched be­tween ice cream and sor­bet.

SERVES 8 PREP 35min, plus cool­ing and freez­ing COOK 1hr

• 3 large egg whites

• 1/4tsp cream of tar­tar

• 175g caster sugar

• 1kg vanilla ice cream

• 500g rasp­berry sor­bet

• 250ml dou­ble cream, whipped

• 1tsp vanilla paste

• About 80g rasp­ber­ries, to dec­o­rate

1 Heat oven to 160°C (140°C fan) mark 3. Draw a 20cm cir­cle on 2 sheets of bak­ing pa­per and use to line 2 bak­ing trays. 2 First, make the meringue. Whisk egg whites in a stand mixer with the cream of tar­tar un­til they form soft peaks. Add caster sugar 1tbsp at a time, mak­ing sure the sugar is fully in­cor­po­rated be­fore adding next spoon­ful. Once you have used up all the sugar, whisk un­til meringue is thick, glossy and forms stiff peaks.

3 Us­ing the 20cm cir­cles on the bak­ing pa­per as a guide, spread ½ the meringue on each sheet of bak­ing pa­per, to form 2 cir­cles. Smooth each sur­face with a pal­ette knife and place the trays in the oven to bake the meringues for 1hr, un­til crisp. Turn off the oven, and with­out open­ing the oven door, leave the meringues to cool in the oven for 1hr.

4 Once cooled, re­move the meringues from oven and trim to fit into a 20cm spring­form tin. Place 1 meringue disc in the base of the tin.

5 Cover the meringue base with

½ the vanilla ice cream, then cover the vanilla ice cream with all the rasp­berry sor­bet, in an even layer.

Use the re­main­ing vanilla ice cream to cover the rasp­berry sor­bet, form­ing a third layer. Top this with the other meringue disc. Place the vacherin in the freezer for at least 1hr.

6 Re­move the vacherin from the freezer 20min be­fore serv­ing. (To help free the vacherin from the tin, wrap a hot cloth around the sides for a few min­utes.) Trans­fer to a serv­ing plate.

7 To fin­ish, mix the whipped cream with the vanilla paste, then spread or pipe the flavoured cream over the up­per­most meringue. Dec­o­rate with rasp­ber­ries and serve straight­away.

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