Dorie Greenspan returns with a luscious parfait-layered vacherin. The light whipped cream and the crushed meringue provide a delightful contrast of crunchy and silky textures in this very cool and tasty dessert. Serve with caramel sauce and toasted almonds for a delicious treat. GET THE RECIPE ►► https://f52.co/3HDQQ6j

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PREP TIME: 20 minutes
SERVES: 6-8

INGREDIENTS

Vacherin
1 1/4 cups (300 milliliters) very cold heavy cream
3 large eggs, preferably organic, at room temperature
3 tablespoons sugar
2 teaspoons pure vanilla extract
4 cups (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

Meringue Snackers & Caramel Sauce
2 cups (400 grams) sugar, divided, plus 1 tablespoon
2 1/2 tablespoons confectioners' sugar
4 large egg whites, at room temperature
3/4 teaspoon distilled white vinegar
3 teaspoons 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 tablespoons unsalted butter, at room temperature

Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.

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