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I made a vacherin! Pictures incuded

ClaireLiz Oct 1, 2006 09:19 PM

Hope these pictures turn out, first time I've posted pictures. This was a neat experience, I mostly cook and don't bake at all, but thought this would be a neat challenge...will be tasting it for dessert so can't wait for that, either. The "cake" of this cake is an eggwhite mixture, piped, baked and cooled...when the whipped cream is added to the layers, the layers get softer I am noticing as they absorb moisture from the cream. Sorry for the long links w/ the pix. Anyone else make one of these before?




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  1. Candy RE: ClaireLiz Oct 1, 2006 09:38 PM

    It looks picturebook perfect and delicious too.

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      Spencer RE: ClaireLiz Oct 1, 2006 09:43 PM

      Wow- great job!
      I need to take a break from this site- just started training for for a 1/2 marathon. Pictures like that are bad for me :)

      1. Will Owen RE: ClaireLiz Oct 1, 2006 09:44 PM

        A-HA! It's a highrise Pavlova!

        Not something I'd ever make, unless by very special request (or challenge!), but - as was the case with the Pavlova - I suspect it would be ridiculously delicious. Very pretty, too.

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          ClaireLiz RE: ClaireLiz Oct 1, 2006 09:45 PM

          Thanks all so much - couldn't wait to post pix for my chowhounds. Sometimes I just like to challenge myself and try something different.

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            CeeBee RE: ClaireLiz Oct 2, 2006 01:36 PM

            Oh it looks BEAUTIFUL! My mouth is watering. Mind if I ask how long it took you start to finish? Something like that looks like it would take me a week or so!

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              ClaireLiz RE: ClaireLiz Oct 2, 2006 02:12 PM

              The process itself was not difficult, just kind of hurry-up-and-wait with the meringues...they were an hour and a half baking, then sit in the oven to cool before assembly. I would say the entire process, start to finish, was about 3 1/2 hours. Like I said, I don't bake much and the pastry bag is the bane of my existence, so someone with more experience there would not take as much time to fill the bag and pipe out the meringue/whipped cream for assembly.

              1. Funwithfood RE: ClaireLiz Oct 2, 2006 02:34 PM

                Looks beautiful! (Looks like serving this 'tall beauty' may have been a challenge...how did that go for you?)

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                  ClaireLiz RE: ClaireLiz Oct 2, 2006 02:40 PM

                  Interesting...the top layer did not call for a smear of melted chocolate as did the other two layers, so the top was kind of soft after a while, guess it absorbed some moisture from them cream...took a chef's knife and sliced gently, definitely a little messy and akward to serve at first, but not awful. Almost hated to cut into it, though!

                  1. r
                    rootlesscosmo RE: ClaireLiz Oct 2, 2006 05:26 PM

                    When you encounter a long URL that you want to post or send someone in an email, you can go to


                    which will automatically generate a much shorter one that points to the same site. Very handy--I keep it on my Toolbar.

                    2 Replies
                    1. re: rootlesscosmo
                      ClaireLiz RE: rootlesscosmo Oct 2, 2006 05:29 PM

                      Great, thanks for the tip.

                      1. re: ClaireLiz
                        rootlesscosmo RE: ClaireLiz Oct 2, 2006 09:53 PM

                        And I forgot to mention--great-looking Vacherin!

                    2. b
                      ben61820 RE: ClaireLiz Oct 2, 2006 05:37 PM

                      like everyone else says, youve done well! its beautiful, for real. im a pretty avid baker and i have to say that looks quite intimidating. great job. wish i could taste it, tho.
                      also, like one asked above, i wonder how the presentation/plating went. it looks like a horrorshow to cut. good thing you took pix! thanks for the display.

                      1 Reply
                      1. re: ben61820
                        ClaireLiz RE: ben61820 Oct 2, 2006 06:16 PM

                        Taste was interesting - whipping cream did not call for additions, but I put a little vanilla extract into it and a pinch of sugar...so this vacherin called for dark chocolate and raspberries, so you have a little tartness, cream was not overly sweet, but there was a fair amt of sugar and some grated choc in the egg whites, so that is where you get your sweetness from - like a sweet crunchy wafer. Overall pretty satisfying for what you would expect it to taste like.

                      2. Chas RE: ClaireLiz Oct 2, 2006 09:01 PM

                        All kinds of high fives, pats on the back, hugs and even Blessings to you! You even have a baker here doing a swoon :) It looks great and I bet tastes as good as it looks. You can be proud of your effort. I think this is the reason we all like to cook.

                        1. Carb Lover RE: ClaireLiz Oct 3, 2006 01:20 AM

                          Another congrats to you, and thanks for posting the photo. VERY photo-worthy. Sorry if I missed this, but what cookbook were you baking from?

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                            ClaireLiz RE: ClaireLiz Oct 3, 2006 01:29 AM

                            Cookbook is a neat one, desserts only, that a friend gave me a few years ago - chunky little book, with great pictures and descriptions - called "Chocolate and Baking" from Paragon Publishing. They show another vacherin besides this one, a round one with tropical fruit and coconut in the meringue. Here is a link to the book below (tm root!)


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