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Strawberry vacherin
Strawberry vacherin
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Wow your guests with a delectable strawberry vacherin - perfect for entertaining or special occasions.
Ingredients:
  • 175g whole blanched almonds
  • 5 egg whites
  • 225g caster sugar
  • 110g unsalted butter, melted, cooled
  • 70g plain flour, sifted
  • 300ml thickened cream, whipped
  • 150g pure icing sugar, plus extra to dust
  • 4.40 gm vanilla extract
  • 100g Toblerone chocolate
  • 250g punnet strawberries
Instructions:
  • Preheat the oven to 120°C, then roast the almonds for 20 minutes until lightly golden. Grind the roasted almonds in a food processor until finely powdered.
  • Cut three 20cm circles from non-stick baking paper. Grease one side of the circles and place them on baking trays with the greased side facing up.
  • In the bowl of an electric mixer, whip the egg whites and half of the caster sugar until stiff peaks form. Mix in the ground almond and the remaining sugar until combined. Carefully fold in the butter and flour. Spread the mixture onto baking paper circles until 1cm thick and bake for 50 minutes. Once baked, remove from the oven, peel off the paper, and let it cool.
  • Whip the cream, icing sugar, and vanilla extract in a bowl until thick and creamy. Let it sit aside.
  • Melt the Toblerone in a bowl placed over simmering water, then let it cool for a bit.
  • Layer the meringue rounds on a plate, alternating with Toblerone and cream mixture. Finish with the final meringue, top with remaining cream mixture, quartered strawberries, and a sprinkle of icing sugar.

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