A traditional Vacherin dessert is created by layering meringue disks with crème Chantilly. It gets its name from a cow’s milk cheese made during the cold winter months in France and Switzerland; the colour and shape of vacherin cheese compare to that of this dessert. In this non-traditional vacherin, almond meal and cinnamon are gently folded through the meringue. Mascarpone, a delicious Italian triple cream cheese is used to layer the meringue discs.
You can prepare the discs the day before assembling by storing in an air tight container in a cool dark place such as your pantry.
If there are leftovers, keep the vacherin in your refrigerator; the discs will soften changing the texture, which you may enjoy even more.