Vacherin

Meringues:

6 egg whites

1 ½ cup white sugar

½ tsp cream of tartar

Make 3 9” vanilla meringues.

Bake at 250F, for 1 hour.

Let cool in oven. Don’t open door.

Cream:

½ cup butter

¾ cup powdered sugar

2 egg yolks

2 egg whites

¼ cup sugar

Icing:

1½ cups 35% cream

a little sugar

vanilla essence

Cream butter and sugar, add yolks. Beat whites till stiff, add sugar and fold into creamed mixture. Alternate meringue and cream to assemble. Mix together icing ingredients, ice and top with berries.