Vacherins

Preparation

• Meringue

  • With the rack in the middle position, preheat the oven to 75°C (170°F). Line a baking sheet with parchment paper.
  • In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Slowly add the sugar, beating constantly until stiff peaks form.
  • Using a pastry bag fitted with a 1-cm (1/2-inch) plain or star tip, pipe the meringue onto the baking sheet, making eight 7-cm (3-inch) discs.
  • Transfer to the oven and let dry for about 3 hours, depending on thickness. Turn off the oven. Let the meringues cool in the oven until crisp, about 1 hour.

• Sherbet

  • Meanwhile, line a lightly oiled 20-cm (8-inch) square dish with plastic wrap. Spread the raspberry sherbet in the dish. Freeze for 30 minutes. Spread the mango sherbet over the raspberry sherbet. Cover and freeze until both sherbets are firm, about 2 hours.

• Whipped cream

  • In a bowl, whip the cream, sugar and vanilla with an electric mixer. Spoon into a pastry bag fitted with a star tip. Refrigerate until ready to use.

• Assembly

  • Chill 8 dessert plates in the freezer.
  • Using a 7.5-cm (3-inch) round cookie cutter, cut 8 sherbet discs. Place them on the plates. Top with whipped cream and the meringues.