Chestnut cream vacherin

Chestnut cream vacherin.
Chestnut cream vacherin. Photo: Katie Quinn Davies

This chestnut cream vacherin is the perfect cake to seek an apology with.


3 egg whites

1 cup caster sugar

300ml sweetened chestnut purée (from good delicatessens)

300ml cream, whipped

icing sugar, for dusting

1/3 cup flaked almonds, toasted


Preheat oven to 120 degrees celcius

Trace 2 x 23cm-diameter circles on 2 pieces of baking paper; place on 2 baking trays.

Beat egg whites in an electric mixer, slowly at first until frothy, then beat quickly until peaks hold shape.

Gradually beat in 2 tbsp sugar for 2-3 minutes. Add remaining sugar and fold in quickly using a large spoon.

Spread half meringue mix into 1 baking paper circle.

Repeat with remaining mix.

Bake for 1½ hours or until crisp. Allow to cool (meringues will store in airtight container for up to 2 days).

Spread chestnut purée over 1 meringue disc to edges, then dollop on whipped cream.

Place other meringue on top, sift over icing sugar and sprinkle with almonds.