Ingredients
Method
1.Have egg whites at room temperature.
2.Preheat oven to 90°C (70°C fan-forced). Grease two oven trays. Trace 18cm circles onto two sheets of baking paper; place paper, traced-side down, on trays.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Divide the meringue mixture evenly between marked circles; spread mixture just inside marked lines.
4.Bake meringues about 2 hours or until dry to touch. Cool on trays.
5.Grease 18cm (closed) springform pan; line base and side with baking paper.
6.Halve passionfruit; spoon pulp into small measuring jug (you need ½ cup pulp).
7.To assemble vacherin: Beat sorbet a with wooden spoon in medium bowl until softened; stir in passionfruit pulp. Place one meringue, top-side up, in pan; top with sorbet mixture, smooth surface. Freeze about 1 hour or until firm. Top with remaining meringue, top-side down, pressing down gently. Cover with plastic wrap; freeze overnight or until firm.
8.Remove vacherin from pan; place on serving plate. Return to freezer.
9.Beat cream in small bowl with electric mixer until soft peaks form; spread all over vacherin. Top with raspberries. Serve dusted with sifted icing sugar.
It is fine to use just the one 600ml carton or two 300ml cartons of cream for this recipe. You can vary this dessert endlessly by changing the flavours of the sorbet and the fruit. You can make this dessert ahead of time; once frozen, cover with plastic wrap. Decorate with fresh fruit before serving. If you are not going to eat the entire dessert, cover the cut surfaces with plastic wrap and freeze before it melts.
Note
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