Cherry Vacherin Cake

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Credit: Mathilde de l'Ecotais
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Ingredients (10 people)

Making the ice cream and the sorbet

Preparing the Morello cherry jam

Assembly and presentation

Instructions

Step 1: Making the ice cream and the sorbet

Combine all the vanilla ice cream ingredients and heat to 183°F (84°C). Cool to 39°F (4°C), let sit, process in the ice cream maker, and set aside.

To make the Morello cherry sorbet, mix all the ingredients, then heat to 149°F (65°C). Chill to 39°F (4°C). Let sit, process in the ice cream maker, and set aside.

Once ready, mix the two flavors to create a marbled look and transfer into molds 2 1/2 inches (6 cm) in diameter. Chill to set.

Step 2: Making the meringue

Beat egg whites together with part of the granulated sugar, then stiffen with the remaining sugar. Add sifted confectioners’ sugar last. Transfer the mixture to a pastry bag fitted with a nozzle and pipe onto a baking sheet, making some in the shape of the round bottom layer of the vacherin, and the rest into ladyfinger-shaped meringues. Bake at 250°F (120°C) for 1 hour 30 minutes.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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