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Fairy Vacherin

You will need to begin this recipe the day before

150g almond meal

150g pure icing sugar, sifted

5 egg whites

130g caster sugar

½ cup Dollar Sweets 100’s and 1000’s

2L vanilla ice-cream, softened

To decorate – store bought cookie dough with Dollar Sweets 100’s and 1000’s mixed through, rolled into 1tbsp balls


Line a 23cm round springform pan with baking paper. Spoon softened ice cream into the pan, smoothing the top with a spatula. Cover and freeze overnight.

Preheat oven to 180ºC (160ºC fan). Draw a 23cm round circle on two pieces of baking paper then line two baking trays with the paper.

To make the fairy meringue layers, combine almond meal and icing sugar in a large bowl. Mix well. Whisk egg whites with an electric beater until soft peaks form, then slowly add caster sugar and continue whisking until stiff peaks form. Add to almond meal mixture and gently fold through, then add 100’s and 1000’s and fold through. Spoon mixture into a piping bag fitted with a 2cm plain nozzle, then pipe in a spiral shape to fill the 23cm circle outline on the baking paper. Repeat with remaining circle so you have two.

Bake for 15-20 mins, rotating the trays half way, until meringues are crisp. Turn off oven and open door, leave meringues inside oven to cool.

When ready to serve layer ice-cream layer between the two meringues and top with cookie dough balls to serve.

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