Strawberry Vacherin

Name: Strawberry Vacherin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Ingredients: 4 large egg whites (approx. 140 g); Pinch of salt; 1 tsp white vinegar or lemon juice; 280 g caster sugar; 250 g fresh or frozen strawberries, hulled; 50 g caster sugar (for coulis); 1 tbsp lemon juice (for coulis); 400 g cold heavy cream (at least 35% fat); 30 g icing sugar; 1 tsp vanilla extract; 300 g fresh strawberries, hulled and sliced, for assembly

Thermomix recipe: Strawberry Vacherin. Ready in 120 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

4 large egg whites (approx. 140 g)
Pinch of salt
1 tsp white vinegar or lemon juice
280 g caster sugar
250 g fresh or frozen strawberries, hulled
50 g caster sugar (for coulis)
1 tbsp lemon juice (for coulis)
400 g cold heavy cream (at least 35% fat)
30 g icing sugar
1 tsp vanilla extract
300 g fresh strawberries, hulled and sliced, for assembly

Instructions

Preheat your oven to 100°C (fan-forced) or 120°C (conventional). Line two large baking sheets with baking paper.
Ensure the Thermomix bowl is perfectly clean and dry. Insert the butterfly whisk. Add 4 large egg whites, a pinch of salt, and 1 tsp white vinegar or lemon juice. Whip 3 min / Speed 3.5, until soft peaks form.
With the Thermomix running at Speed 3.5, gradually add 280 g caster sugar through the lid opening, one tablespoon at a time, over about 3-4 minutes. Continue whipping until the meringue is very stiff and glossy (approx. 3-4 more minutes).
Remove the butterfly whisk. Carefully transfer the meringue to a piping bag fitted with a large round or star nozzle, or use two spoons. Pipe or spoon 12-16 meringue discs (about 6-8 cm diameter) onto the prepared baking sheets.
Bake the meringues for 60-90 minutes, depending on your oven and desired crispness. They should be firm to the touch and easily lift off the paper. Turn off the oven and leave the meringues inside with the door ajar to cool completely and dry out for at least 1 hour, or overnight.
For the Strawberry Coulis: Clean the Thermomix bowl. Add 250 g hulled strawberries, 50 g caster sugar, and 1 tbsp lemon juice. Cook 10 min / 90°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter.
Blend the cooked strawberry mixture 30 sec / Speed 8 until smooth. Transfer the coulis to a small bowl or jar and chill in the refrigerator until ready to use.
For the Whipped Cream: Ensure the Thermomix bowl is perfectly clean and dry and chilled if possible. Insert the butterfly whisk. Add 400 g cold heavy cream, 30 g icing sugar, and 1 tsp vanilla extract. Whip 2-3 min / Speed 3.5, watching carefully through the lid opening until stiff peaks form. Be careful not to over-whip.
Transfer the whipped cream to a piping bag fitted with a star nozzle, or keep in a bowl. Chill until ready to assemble.
To assemble the Vacherin: Place a meringue disc on a serving plate. Pipe or spoon a layer of whipped cream on top. Arrange some sliced fresh strawberries over the cream. Drizzle with a spoonful of the chilled strawberry coulis.
Top with another meringue disc and repeat the layers of cream, fresh strawberries, and coulis. Continue layering until you have a beautiful Vacherin. Garnish with extra fresh strawberries and a final drizzle of coulis.
Serve immediately or chill for a short period before serving. The meringues will soften over time if left assembled too long.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.