Today’s feature recipe from Baking with Dorie, by Dorie Greenspan, is the Parfait-layered Vacherin. Think of multiple layers of crushed meringue cookies and a frozen filling, topped with a sprinkling of toasted almonds and a drizzle of sauce.
Because of our hot weather, I chose to use mint chocolate chip ice cream for my filling — a classic vacherin. Instead of caramel sauce, I made Dorie’s hot fudge sauce to complement the ice cream. It’s a cool, creamy, and crunchy dessert, easy to assemble, and ready in the freezer at a moment’s notice.
My meringues came from Trader Joe’s, the ice cream from Straus Family Creamery.
Stop by the Tuesdays with Dorie website to what the other participants made.
