Vacherin with tre leche cream and macerated strawberries- 1/3/09
This is the first Saturday of 2009 and we are invited to Tuan and Hanh for an exceptional Dinner.
I am bringing this dessert and Apple chestnut cream tart to the party.
I got the idea of making this dessert by talking to Luong Hien (Phuc's sister). She mentioned that while she was in Paris one of her friend baked a Pavloska, basically it is a meringue filled with whipped cream and fruits. I thought what a good idea so I decided to make a Vacherin, different name but same concept with the exception that I am filling mine with Tres Leche cream instead of whipped cream.
I am completely hooked with the Tres Leche cream, they are so tasty and they go perfectly well with macerated strawberries and raspberries.
I like this dessert because the meringues are crunchy and light, the Tres Leche cream gives a boost of flavor and the macerated fruits just add a little a little acidity and sweetness at the same time.
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Close up at the Vacherins
Preparation work..
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Egg-white are beaten to a stiff peak |
Sugar are added slowly to the mixture |
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I continue to beat the egg-white until all of the sugar are incorporated. |
Notice how the egg-white are now shinny and ready to be baked. |
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Scooping out the white mixture into a baking sheet to form a small disk of about 3 inches.
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Next I took a spoon and made a indentation in the middle of the egg-white so there is room for the filling |
In the oven for 2 hours on low heat so the egg-white dry up. The exterior is crunchy with a little softness inside. |
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On a cooler rack .. |
Here I am filling the meringues with Tres Leche cream |
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Once the cream is filled in the cavity of the meringues, I am adding the macerated fruits on top. |
Putting on the last touches...
