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Raspberry, mango & macadamia vacherin
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Impress with a summery vacherin dessert for any celebration.
Ingredients:
  • 270g (2 cups) macadamias
  • 20.00 gm cornflour
  • 4 egg whites
  • 1 tsp white wine vinegar
  • 220g (1 cup) caster sugar
  • 1 tsp vanilla paste
  • 24.00 gm icing sugar, plus extra, to dust
  • 150g fresh raspberries
  • Pouring cream, to serve
  • 2 small mangoes
  • 4 egg yolks
  • 110g (1/2 cup) caster sugar
  • 250g mascarpone
  • 1/2 lime, juiced
  • 2 x 5g leaves titanium-strength gelatine (see top tips)
  • 600g frozen raspberries
  • 120g (3/4 cup) icing sugar
Instructions:
  • Preheat your fan-forced oven to 130°C. Line 2 large oven trays with baking paper. Use a pencil to mark rectangular shapes on the trays or round shapes on separate trays. Flip the paper over to prepare for the next steps.
  • Grind 180g (1 1/3 cups) macadamias and cornflour in a food processor until finely chopped. Cook the mixture in a small frying pan over medium heat for 5 minutes until light golden. Let it cool.
  • Whisk egg whites, vinegar, and a pinch of salt with an electric mixer until soft peaks form. While mixing, slowly add caster sugar, one tablespoon at a time, and beat for 4 minutes until sugar dissolves and mixture is thick and glossy. Gently fold in macadamia mixture and vanilla. Spread meringue on marked rectangles or rounds, sift 2 tablespoons of icing sugar over the top. Bake for 45 minutes until golden and dry. Let meringues sit in the turned-off oven for 30 minutes, then cool.
  • Prepare the mango cream by extracting the mango flesh and blending it until smooth. Whip egg yolks, sugar, and half of the mango puree for 5 minutes until thick. In another bowl, whisk mascarpone, lime juice, and the rest of the mango puree until soft peaks form, then gently combine with the egg mixture. Freeze the mango cream in a metal tray for 2 hours until it reaches a spreadable consistency.
  • In a bowl, let the gelatine soak in cold water for 3 minutes until softened, then gently squeeze out the excess water.
  • To remove excess water, boil 125ml (1/2 cup) water in a saucepan. Take it off the heat, mix in gelatine until dissolved. Blend frozen raspberries, icing sugar, and gelatine in a food processor until smooth. Strain the mixture through a sieve onto a tray, discarding seeds. Freeze for 1 1/2 hours until sorbet consistency is reached.
  • Prepare the dessert by layering meringue, raspberry sorbet, and mango cream, placing each in the freezer to slightly firm up before adding the next layer. Finish with a final meringue layer and freeze for at least 2 hours until firm. Enjoy after freezing overnight for best results.
  • To serve, take the vacherin out of the freezer and place it on a platter. Add a layer of fresh raspberries and sprinkle the remaining 90g (2/3 cup) of macadamia nuts on top. Dust with icing sugar and accompany with pouring cream.

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