INSTRUCTION
Preheat the oven to 140’C /275’F / Gas Mark 1. Draw three rectangles, measuring to 10 x 25 cm / 2 x 10 inches, on sheets of baking paper and place on two baking trays.
Whisk the egg whites in a mixing bowl until soft peaks form, then gradually whisk in half the sugar and continue whisking until the mixture is very stiff and glossy.
Carefully fold in the remaining sugar, the cornflour and the grated chocolate with a metal spoon or a palette knife.
Spoon the meringue mixture into a piping bad fitted with a 1-cm / 1/2-inch plain nozzle and pipe lines across the rectangles.
Bake in the preheated oven for 1 1/2 hours, changing the position of the baking tray halfway through. Without opening the oven door, turn off the oven and leave the meringues to cool inside the oven, then peel away the baking paper.
Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Spread the chocolate over two of the meringue layers. Leave to harden.
Place one chocolate-coated meringue on a plate and top with about one third of the cream and raspberries. Place the last meringue on the top and decorate with the remaining cream and raspberries.
Drizzle the melted chocolate over the top pf the vacherin and serve.
INGREDIENTS
- 3 Egg whites
- 175 g / 6 oz Caster sugar
- 1 tsp Cornflour
- 25 g / 1 oz Plain chocolate, grated
FILLING & TOPPING
- 175 g / 6 oz Plain chocolate, broken into pieces
- 450 ml / 16 fl oz Double cream, whipped
- 280 g / 10 oz Fresh raspberries
- A little melted chocolate, to decorate
Making & Baking 