Recipe courtesy of Michel Richard

Raspberry Vacherin

  • Level: Intermediate
  • Total: 4 hr
  • Prep: 15 min
  • Cook: 3 hr 45 min
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Ingredients

Raspberry Vacherin:

8 egg whites

1 pound sugar

1 pound raspberry powder

Raspberry Sauce:

1 basket fresh raspberries or 1 bag frozen strawberries

Sugar

Directions

  1. Preheat the oven to 190 degrees F.
  2. Whip the egg whites until fluffy using a standing or hand held mixer. While on high speed, add 1/2 of the sugar. Slow to low speed and add the remainder of the sugar. Beat for 3 more minutes.
  3. Add the raspberry powder by hand and mix with a spatula. Place the mixture into a pastry bag. Place a piece of parchment paper onto a baking sheet. Using the pastry bag, create round domes with the mixture.
  4. Place in the oven at for 2 1/2 hours. Keep oven on. Remove from the oven and scoop out the insides with a spoon. Place back onto baking sheet and cook again for 1 hour at 190 degrees F.
  5. Let cool and store in a dry place.
  6. For Raspberry Sauce:
  7. Blend 1 basket of fresh raspberries with sugar to taste. (Frozen raspberries may be substituted).
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