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Recipes >> Cakes, Pancakes, Frostings Recipes > Tropical Fruit Vacherin

Tropical Fruit Vacherin

Tropical Fruit Vacherin
Prep Time
30 Mins
Cook Time

1 Hour + 30 Mins

Coconuty meringue biscuits, layered with chocolate and cream filling and topped with tropical fruits. Make your taste-buds craving for Tropical fruit Vacherin? Mine too.
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  • Eggs whites 6
  • Superfine sugar 1, 1/4 cups
  • Coconut(shredded) 3/4 cup
  • For Filling and topping:
  • Dark chocolate(broken into pieces) 3 ounces
  • Egg yolks 3
  • Water 3 tbsp
  • Rum(optional) 1 tbsp
  • Superfine sugar 4 tbsp
  • Heavy cream 2 cups
  • Selection of tropical fruit(sliced)

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Cooking Directions

  1. Draw three circles, 8 inches, on sheets of baking parchment and place them on cookie sheets.

  2. Beat the egg whites until standing in soft peaks, then gradually beat in half the sugar and continue beating until the mixture is very stiff and glossy.

  3. Carefully fold in the remaining sugar and the coconut.

  4. Spoon the mixture into a pastry bag fitted with a star tip and cover the circles with piped swirls.

  5. Bake in a preheated oven at 275F for 1, 1/2 hours, changing the position of the cookie sheets halfway through.

  6. Without opening the oven door, turn off the oven and leave the meringues until they have cooled completely, then peel away the paper.

  7. To make the filling, place the chocolate pieces, egg yolks, water, rum, if using and sugar in a double boiler over gently simmering water.

  8. Cook over a low heat, stirring, until the chocolate has melted and the mixture has thickened.

  9. Cover with disc of baking parchment and set aside until cold.

  10. Whip the cream and fold two thirds of it into the chocolate mixture.

  11. Sandwich the meringue layers together with the chocolate mixture.

  12. Place the remaining cream in a pastry bag fitted with a star tip and pipe around the edge of the meringue.

  13. Arrange the tropical fruits in the center.

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