Le Bernardin's Vacherin: Home Kitchen Edition

Instructions

1. 1

   Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper. Draw 8 circles, about 3-4 inches in diameter, on the parchment paper (you can trace a glass or cookie cutter).

2. 2

   In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to whisk.

3. 3

   Gradually add 3/4 cup of the granulated sugar, one tablespoon at a time, continuing to whisk on medium-high speed until stiff, glossy peaks form. The meringue should be firm and hold its shape. Gently fold in the vanilla extract.

4. 4

   Transfer the meringue to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped off). Pipe the meringue into the drawn circles on the parchment paper, creating a slight well in the center of each disc.

5. 5

   Bake for 1 hour 30 minutes, or until the meringues are crisp and dry. Turn off the oven and leave the meringues inside with the door ajar for at least another hour to cool completely and prevent cracking. Store cooled meringues in an airtight container at room temperature.

6. 6

   While meringues are baking/cooling, prepare the fruit: In a medium bowl, gently combine the sliced strawberries, raspberries, and blueberries with 1 tablespoon granulated sugar and 1 tablespoon fresh lemon juice. Let macerate for at least 15 minutes.

7. 7

   Prepare the raspberry coulis: In a small blender or food processor, combine 1/2 cup fresh raspberries, 1 tablespoon powdered sugar, and 1 teaspoon fresh lemon juice. Blend until smooth. Strain the coulis through a fine-mesh sieve to remove seeds, if desired, then set aside.

8. 8

   To assemble: Place one meringue disc on a dessert plate. Top with a scoop of vanilla bean ice cream. Spoon a generous amount of the macerated fresh fruit over the ice cream. Place another meringue disc on top, add another scoop of ice cream, and finish with more fresh fruit.

9. 9

   Drizzle the raspberry coulis around the plate or over the top of the Vacherin just before serving. Serve immediately.