Berry Vacherin Recipe

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Berry Vacherin
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Ingredients
11
Count
Nutrition
288
Calories
Total time
34
Minutes
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Ingredients:

Directions:

  1. MAKE THE PAVLOVA AND THE CREAM:.
  2. Preheat the oven to 200ºF with two racks centered.
  3. Trace a 9-inch circle on each of 2 pieces of parchment paper.
  4. Turn over, and use each piece to line a baking sheet.
  5. Set aside.
  6. Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.
  7. Beat on high speed until soft peaks form, about 2 minutes.
  8. Add 1/4 cup granulated sugar; beat to combine.
  9. Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.
  10. Add 1 teaspoon vanilla; beat just until combined.
  11. Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
  12. Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.
  13. When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.
  14. Remove from oven, and let cool completely on baking sheets.
  15. Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
  16. Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.
  17. Scatter half of the berries over, and place the second meringue on top.
  18. Spoon remaining cream onto the center of the meringue, and heap remaining berries on top.
  19. Dust the top with confectioners' sugar.
  20. Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.
  21. RED RASPBERRY SAUCE:
  22. Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.
  23. Cook until berries release their juice an just start to break down, about 5 minutes.
  24. Use a rubber spatula to press berries through a fine sieve; discard solids.
  25. Let cool, and refrigerate until ready to use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.09 Kcal (1206 kJ)
Calories from fat 69.14 Kcal
% Daily Value*
Total Fat 7.68g 12%
Cholesterol 24.66mg 8%
Sodium 228.69mg 10%
Potassium 124.29mg 3%
Total Carbs 54.36g 18%
Sugars 44.69g 179%
Dietary Fiber 2.54g 10%
Protein 3.56g 7%
Vitamin C 10.4mg 17%
Iron 1mg 6%
Calcium 28.2mg 3%
Amount Per 100 g
Calories 145.38 Kcal (609 kJ)
Calories from fat 34.89 Kcal
% Daily Value*
Total Fat 3.88g 12%
Cholesterol 12.44mg 8%
Sodium 115.4mg 10%
Potassium 62.72mg 3%
Total Carbs 27.43g 18%
Sugars 22.55g 179%
Dietary Fiber 1.28g 10%
Protein 1.8g 7%
Vitamin C 5.2mg 17%
Iron 0.5mg 6%
Calcium 14.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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