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Hazelnut & lemon vacherin
Hazelnut & lemon vacherin
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Hazelnut meringue with creamy lemon curd - a divine, French-inspired dessert.
Ingredients:
  • 285g (1 1/3 cups) caster sugar
  • 4 eggs, separated
  • 125ml (1/2 cup) milk
  • 60ml (1/4 cup) lemon juice
  • 20.00 ml finely grated lemon rind
  • 5.00 gm cornflour
  • 30g butter, chopped
  • 1 tsp vanilla bean paste
  • 55g (1/2 cup) hazelnut meal
  • 600ml ctn thickened cream, whipped
  • 55g (1/3 cup) hazelnuts, toasted, chopped
Instructions:
  • Preheat your oven to 160ºC while lining a 35 x 25cm slice pan with baking paper.
  • In a saucepan over low heat, whisk together 215g (1 cup) sugar, egg yolks, milk, lemon juice and rind, cornflour, and butter until the mixture boils and thickens (3-5 minutes). Transfer to a bowl, cover the surface with plastic wrap, and chill in the fridge for 30 minutes.
  • In a bowl, whip egg whites, vanilla, and remaining sugar until they form stiff peaks. Gently fold in the hazelnut meal. Transfer the mixture to the pan, spreading it evenly. Bake for 30-35 minutes or until set. Let it cool in the pan for 15 minutes.
  • Transfer the meringue onto a sheet of baking paper. Cut into 4 rectangles horizontally. Take one rectangle and place it on a plate. Spread a third of the lemon mixture over it. Add a quarter of the cream on top. Repeat the layering process with the rest of the meringue, lemon mixture, and half of the cream, finishing with a meringue layer. Finish by topping with the remaining cream and a sprinkle of hazelnuts.

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