Difficulty:(usr 2]
Prepare a coffee ice cream or simply buy a ready-made ice cream.
Put the cake dish covered with a paper doily in the refrigerator so that it is extremely cold when you prepare the Vacherin.
Whip the vanilla cream, add the sugar and, if desired, to give it more lightness, a beaten egg white.
Put this cream in a sieve or a fine colander and place it in the refrigerator for about 1 hour to make it a little firmer when ready to use.
To make the Vacherin, place about half of the meringues in the bottom of the very cold dish. Very quickly cover with coffee ice.
Arrange the other part of the meringues on the ice cream. Finally coat with cream with a fluted piping bag.
Serve immediately.
Source:The 100 best desserts at Larousse
