Parfait-Layered Vacherin

Name: Parfait-Layered Vacherin
Cuisine: French
Ingredients: 1 1/4 cup (300 milliliters) very cold heavy cream; 3 3 large eggs, preferably organic, at room temperature; 3 tablespoon sugar; 2 teaspoon pure vanilla extract; 4 cup (100 grams) broken pieces of Meringue Snackers (see below; or use store-bought meringues)—you want pieces of all sizes, from small chips to pebbles and peanuts; Caramel sauce, homemade (see below) or store-bought, warmed; 1/2 cup (about 50 grams) sliced almonds, toasted; 2 cup (400 grams) sugar, divided, plus 1 tablespoon; 2 1/2 tablespoon confectioners' sugar; 4 large egg whites, at room temperature; 3/4 teaspoon distilled white vinegar; 3 teaspoon pure vanilla extract, divided; 1 tablespoon water; 1 tablespoon light corn syrup; 3/4 cup (180 milliliters) heavy cream, warmed or at room temperature; 1/2 teaspoon sea salt, preferably fleur de sel; 2 tablespoon unsalted butter, at room temperature

Instructions

This gets my vote for entry into the pantheon of great frozen desserts. There are layers of chunky meringue and layers of parfait, a mixture of beaten egg whites, yolks and whipped cream, lithe, luscious and, when frozen, reminiscent of the richest ice cream you’ve ever had. The cake is built in a soufflé dish or springform and stowed in the freezer until it’s ready for its star turn. Then, just before serving—or at the table, if you want to share the drama—you pour on warm caramel sauce, allowing it to cover the top and slip over the edges before you finish the cake with a flourish of toasted almonds. It’s stunning, but not fussy to make. This recipe was given to me by my Parisian friend Thibault Lafarie, who told me it had been a favorite in his family for generations—one spoonful, and I understood why.

Updated at: Sun, 03 Aug 2025 20:03:34 GMT