The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Raspberry and vanilla vacherin

The layers of creamy ice-cream, tangy sorbet and crisp meringue are deceptively light and refreshing. This is a great make-ahead dessert, and you can always cheat and use a good-quality shop-bought vanilla ice-cream. Begin this recipe a day ahead to freeze the vacherin.

You'll need

500 ml pouring cream 100 ml milk 1 vanilla bean, split, seeds scraped 5 egg yolks 90 gm caster sugar To serve: fresh raspberries   Raspberry sorbet 120 gm caster sugar 1 tbsp liquid glucose 300 gm frozen raspberries, defrosted Juice of ½ lemon   Meringue 200 gm eggwhite (about 3½ eggs) 200 gm caster sugar 1 tsp vanilla bean paste 190 gm pure icing sugar 2 tbsp cornflour


  • 01
  • Bring cream, milk, vanilla bean and seeds to the simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour cream mixture over, whisk to combine, then return to pan and stir continuously until mixture thickly coats a spoon (5-6 minutes). Transfer to a bowl, refrigerate until chilled, then churn in an ice-cream machine, transfer to a container and freeze until required.
  • 02
  • Meanwhile, for raspberry sorbet, stir sugar, glucose and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook for 30 seconds, then set aside to cool. Process raspberries, lemon juice and sugar syrup in a food processor to a smooth purée, then pass through a fine sieve (discard seeds). Churn in an ice-cream machine, then freeze until required.
  • 03
  • For meringue, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then, while whisking continuously, gradually add caster sugar. Whisk until glossy, then whisk in vanilla paste. Sieve icing sugar and cornflour over and fold to combine. Draw two 10cm x 21cm rectangles on each of 2 pieces of baking paper (for 4 rectangles in total) and place, pencil-side down, onto lightly oiled oven trays. Using the templates as a guide, spread meringue into 1cm-thick rectangles, smooth tops and bake, swapping trays halfway through cooking, until crisp but not coloured (1-1½ hours). Cool completely on trays. Meringue will keep stored in an airtight container for a week.
  • 04
  • Remove ice-cream and sorbet from freezer to soften slightly. Meanwhile, line a 10cm x 21cm loaf tin with baking paper and place a meringue rectangle in the base (trim edges if necessary). Spread vanilla ice-cream over to 1cm thick, smooth top, then gently press another meringue rectangle on top. Spread raspberry sorbet to 1cm thick over (there may be some sorbet left over), smooth top, then gently press another meringue rectangle on top. Repeat with another layer of vanilla ice-cream and finish with the remaining meringue rectangle. Cover and freeze overnight.
  • 05
  • To serve, dip loaf tin in hot water and unmould vacherin onto a board. Thickly slice with a hot, wet knife, transfer to chilled serving plates, scatter with fresh raspberries and serve immediately.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Oct 2013

You might also like...

Top 10 peanut butter desserts


Chocolate truffle layer cake

Party desserts


Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes


Balsamic caramel figs with ricotta mousse

Cheesecake recipes


Cognac and hazelnut affogato

Autumn dessert recipes


Crepes with honeyed oranges



Pain perdu with pan-fried figs and spiced cream

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.