Professional reference formula

Yield: one 18 cm / 7 inch dessert.

This formula is external professional evidence.

  • Two 18 cm French-meringue discs and a meringue border
  • 500 g vanilla ice cream
  • 500 g raspberry sorbet
  • 300 g whipping cream
  • 25 g icing sugar
  • Vanilla and fresh berries, as needed

Method

  • Bake meringue components at low temperature until fully dry and cool.
  • Line a ring with acetate and a meringue disc; add softened but not melted ice cream in an even layer and freeze firm.
  • Add sorbet, level and freeze again; close with the second meringue disc.
  • Unmould, finish with softly whipped Chantilly and meringue pieces, and return briefly to the freezer.
  • Temper just enough to cut while preserving crisp meringue.

Professional identity

Vacherin glacé is a frozen assembled dessert combining crisp meringue with ice cream and/or sorbet and cream. A baked meringue shell filled only with fresh cream and fruit is related but not the same frozen dessert.

Critical controls

  • Dry meringue thoroughly.
  • Soften frozen components only to spreadable consistency.
  • Freeze each layer before adding the next.
  • Assemble and serve on a schedule that limits moisture migration into meringue.

Evidence status

external_evidence; no Tanya-specific practice is implied.