Vacherin

Instructions

1. Preheat the oven to 120 degrees Celsius and line two baking sheets with parchment paper.
2. In a clean bowl, whisk the egg whites until soft peaks form, then gradually add granulated sugar, whisking until stiff peaks form.
3. Fold in the vanilla extract gently into the meringue mixture.
4. Pipe or spoon the meringue onto the prepared baking sheets in two 20 cm circles.
5. Bake the meringue for 1.5 hours, then turn off the oven and let them cool completely inside.
6. Whip the heavy cream with powdered sugar until soft peaks form.
7. Gently fold in the lemon juice into the whipped cream.
8. Place one meringue disc on a serving plate, spread half of the whipped cream over it, and top with half of the strawberries and raspberries.
9. Place the second meringue disc on top, spread the remaining whipped cream, and top with the remaining fruit.
10. Chill the assembled Vacherin in the refrigerator for at least 2 hours before serving.

Prep

• Bring egg whites to room temperature
• Chill heavy cream in the refrigerator