Summer Vacherin/ Pavlova

by Le Calabash cooking school, Loire Valley, France
Course: Cakes
Keyword: Cake, Summer fruit



Genoese Sponge

  • 10 eggs
  • 250 gr caster sugar (8.81 oz)
  • 250 gr flour (8.81 oz)
  • 125 gr butter (4.4 oz)

Raspberry Parfait

  • 300 gr raspberry purée (10 2/3 oz)
  • 150 gr sugar (5 1/3 oz)
  • 6 egg yolks
  • 75 ml water (2 1/2 oz)
  • 150 ml whipping crea (5 1/16 oz)


  • 90 gr egg whites (3.17 oz)
  • 75 gr caster sugar (2.65 oz)
  • 10 gr fécule (starch) (0.35 oz)
  • 75 gr icing sugar (2.65 oz)


Genoese Sponge

  • Whisk the eggs and the sugar with a balloon whisk in a bowl over a pan of hot water.
  • Whisk until the mixture is light, creamy and double in bulk.
  • Remove from the heat and whisk until cold and thick (ribbon stage)
  • Fold in the flour gently.
  • Fold in the melted butter.
  • Place in a greased floured mould and bake in a moderately hot oven at200°C for about 30 minutes.

Raspberry Parfait

  • Boil the sugar and water to 120°C / 248°F
  • Meanwhile whisk the egg yolks until they leave a trail in the bowl. Add the syrup to the whisked egg yolks and keep whisking until cold.
  • Whip the cream, then fold the purée and whipped cream into the egg mixture. Place into a circle mould and freeze


  • Froth the egg whites slightly. Mix the caster sugar and the fécule, then pour onto the frothed egg whites.
  • Stop beating once you obtain smooth texture.
  • Add the icing sugar with a spatula.
  • Using a piping bag, pipe a meringue base and small balls of meringue for the final decoration.
  • Cook for about 1hour for the base and 20 minutes for the small balls at 120°C. Turn off the oven and leave in the oven for an hour.

To assemble

  • Pipe a layer of crème Chantilly onto the base of the vacherin
  • Place on top of this a layer the Genoese sponge, the raspberry parfait and another layer of sponge. Sprinkle with simple syrup to moisten slightly and pipe a final layer of crème Chantilly
  • Garnish with red berries, small meringues and edible flowers.
  • Finish with a sprinkling of powdered sugar.

Culinary Tip

  • Meringue can be elevated with exciting flavours and textures by incorporating flavoured syrups, nuts, pastes and candy.