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Vacherin is not only a cheese but a french dessert that is far from being cheesy. It’s a fruity heaven of meringue, cream and berries.

I chose not make the classic version of meringue layers but a small one in tartlett moulds. First, I crumbled some meringues that I always have at home. It’s so easy to make meringue when you have egg whites in abundance.

I topped the meringues with a swiss double cream which is called “Crème double de Gruyère” - it has an amazing fat content of 45%!

Being in the middle of summer I couldn’t resist putting a lot raspberries on top of the cream. Some icing sugar on top - happy days!

What is so great with this dessert: You can make a lot of variations.
For example:

- prepare it in glasses ("verrines” in french)
- top it with chopped pistachios
- use a mixture of ripe berries to give it more colour
- put vanilla icecream on top of the meringue, then continue with whipped cream, cream double or even yoghurt
- like with pavlova you can make a bigger vacherin by making on large, flat meringue crust

Enjoy summer!

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