Orange Vacherin Jannette Yield 8-10 Servings

This striking dessert is easy to make and can be prepared ahead and frozen. Because of the sugar content, the meringue doesn't harden in the freezer, but the cream between the meringue layers does. The finished dessert holds together well and is easy to slice after resting briefly in the refrigerator before serving.

The sugar is added to the beaten egg whites fairly quickly, and the mixture
is whipped only a few seconds after the addition of the sugar, which can still be felt as granules in the finished mixture. This produces a brittle and dry meringue which, when cooked, is slightly beige underneath. The whipped¬cream filling is flavored with Grand Marnier and grated orange peel here, but the flavoring can be changed, and ice cream can be spread on the meringue along with the whipped cream before freezing, if desired.
Candied violets or other candied flowers or fruits enhance the appearance of the dessert considerably and can be embedded in the orange cream topping before the vacherin is frozen. Fresh raspberries or other fresh fruit can be added to the plates at the last moment, if you like, to lend additional color.

After the cake has been in the freezer for 5 to 6 hours and is hard on top, wrap it securely with plastic wrap and aluminum foil so it doesn't pick up freezer tastes or get freezer burn. It can be kept frozen for a few weeks.

MERINGUE
5 egg whites from large eggs
1 1/4 cups sugar

ORANGE CREAM FILLING
4 cups heavy cream
1/4 cup sugar
2 tablespoons Grand Marnier
Skin of 1 orange, grated, or removed with a vegetable peeler and chopped fine (1 1/2 tablespoons)

DECORATIONS
Candied violets, other candied flowers (like rose petals or mimosa), or candied fruit
Fresh raspberries, or other fresh fruit (optional) Dragees (edible silver balls) (optional)

For the meringue: Line a cookie sheet with a reusable nonstick baking mat. Beat the egg whites until firm in an electric mixer or by hand, and add the sugar quickly (in no more than 10 seconds). Keep beating for another 10 seconds on high speed to incorporate the sugar. Transfer the meringue to a pastry bag fitted with a large (1/4-inch) plain tip, and make the outline of two rectangles, each approximately 4 to 4 1/2 inches wide by 15 inches long.

Preheat the oven to 200 degrees. Continue filling the inside of the rectangles with the meringue. With a spatula or a large knife, smooth the tops of the rectangles to make them solid and smooth. Bake for 3 to 4 hours (cooking them the longer time in humid weather). The meringue should be dry, brittle, and well cooked, and may be slightly beige on the underside. Slide it off the mat, and coolon a rack.

To make the orange cream filling: Put the heavy cream, sugar, Grand Marnier, and the grated or chopped orange rind in a large bowl, and beat until firm. Trim the meringue rectangles carefully to smooth the edges, and reserve the trimmings. Cut a piece of cardboard to fit under the vacherin, and wrap it with aluminum foil. The cardboard can be used to transport the cake, and the cake can be frozen on top of the cardboard.

Place one of the trimrried meringue rectangles, smooth side down, on the foil-covered cardboard, and spread on top a layer of orange cream about 1 inch thick. Sprinkle the crumbled trimmings from the rectangles on top
of the cream. Arrange the second rectangle of meringue upside down on top, so the smooth side of the meringue is visible, and spread a thin layer of orange cream filling on top and around the sides of the cake.

Spoon the remaining orange cream filling into a pastry bag fitted with a fluted tip, and pipe rows of the filling the length of the vachrin, making the design according to your fancy. Decorate along the base and sides of the vacherin. Decorate the top and the sides with candied violets or other candied flowers, like rose petals or mimosa, or candied fruit. Keep in the freezer without covering for 5 to 6 hours, until completely frozen inside. If not serving immediately at this point, wrap well (so it doesn't pick up other food tastes), and return to the freezer, where it will keep for several weeks.

If frozen for only 5 to 6 hours, serve directly from the freezer. If frozen for several days, however, move it from the freezer into the refrigerator for about 30 minutes before serving, to make it easier to slice.

To serve: Either cut portions and serve on individual plates, or slide the whole cake off the cardboard and onto a platter for serving. Cut into 1 inch slices, and serve with fresh raspberries, or other fruit, if desired.