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Ginger and Pear Vacherin

Classic Ginger and Pear Vacherin Dessert

A delicious dessert with crispy meringue, creamy filling, and a fresh fruity twist.
Making Ginger and Pear Vacherin is like creating a little celebration on a plate. The crisp meringue shells contrast beautifully with the smooth, whipped cream, while sweet pear slices bring a juicy freshness. Then comes the surprise—the gentle warmth of crystallized ginger, adding a perfect spicy touch. This dessert looks elegant but comes together easily, making it a favorite for special occasions or when you just want to treat yourself. Let’s walk through how to make this delicious combination step by step.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling the meringues 30 minutes
Servings: 6
Course: baking
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

For the meringue:
  • 4 extra-large egg whites
  • 1 cup + 2 tablespoons 225g granulated sugar
For the filling:
  • 1¾ cups + 2 tablespoons 450ml heavy cream
  • 1 can 15 ounces / 410g pears in natural juice, drained and sliced into thin strips
  • ¾ cup finely chopped crystallized ginger
  • 2 ounces 55g dark chocolate, melted
For dusting:
  • Confectioners’ sugar

Method
 

  1. Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper.
  2. Beat the egg whites in a clean bowl with an electric mixer until soft peaks form.
  3. Gradually add the granulated sugar a spoonful at a time while beating. Keep mixing until the meringue is thick, glossy, and holds stiff peaks.
  4. Spoon the meringue onto the baking sheet in two large circles or nest shapes. Smooth the edges with a spatula.
  5. Bake the meringues for about 1 hour. They should feel dry and crisp. Turn off the oven and leave them inside to cool completely. This helps keep them crunchy.
  6. Prepare the filling: Whip the heavy cream in a bowl until soft peaks form.
  7. Fold in the chopped crystallized ginger carefully into the whipped cream.
  8. Layer the dessert: Place one meringue on a serving plate. Spread half the ginger cream over it. Arrange half the pear strips on top. Drizzle some melted dark chocolate over the pears.
  9. Repeat the layers with the second meringue, remaining cream, pears, and chocolate drizzle.
  10. Dust the top with confectioners’ sugar for a pretty finish.
  11. Serve immediately or chill for a little while before serving.

Notes

Pro Tips for Making Ginger and Pear Vacherin

  • You can bake the meringue circles a day ahead to save time on the day you serve.
  • Store the baked meringues in an airtight container to keep them crisp until you’re ready to use them.
  • Avoid filling the Vacherin too far in advance, as the meringue can soften quickly once combined with the cream and fruit.
These tips help keep your dessert fresh and delicious!