A Wealth of Healthâ„¢

Vacherin with Red Currant Chantilly

Serves 6 - 8


  • 5
    Large egg whites
  • 1 1/2 Cup
    light brown sugar, firmly packed
  • 1 Teaspoon
    vanilla extract
  • 1 1/2 Cup
    heavy cream
  • 2 Tablespoons
    confectioners sugar
  • 2 Cups
    heavy cream
  • 3 Tablespoons
    confectioners sugar
  • 1/2 Teaspoon
    vanilla extract
  • 1 Cup
    frozen CurrantCâ„¢ Black Currants, thawed and lightly mashed with a fork. Plus some whole to decorate


  1. Vacherin:
    Preheat the oven to 250 F. Line a baking sheet with parchment paper and mark two (2) 9-inch circles on the paper. Beat the egg whites and brown sugar in a large bowl with an electric mixer at high speed until stiff, glossy peaks form. Add the 1 teaspoon of vanilla extract. Sppon the mixture into a pastry bag fitted with a 1/2-inch tipe and pipe two spiral disks, starting at the center of the circles and filling each one. Bake for about 1 hour, or until crispy. Turn off the oven and let cool with the door ajar, about 1 hour. Carefully remove the paper.

  2. Filling:
    Beat the cream, confectioner's sugar, and vanilla in a large bowl until stiff. Place two-thirds of the cream in a bowl and fold in the mashed red or black currants. Place a meringue layer on a serving plate. Spread with cream. Top with the remaining layer and spread the remaining cream. Top with the cream and decorate with the extra whole red or black currants.