Vacherin with Chocolate and Raspberry Cream

Ingredients

• For the Meringue Layers

• 5 egg whites
• 1-1/4 cups granulated sugar

• For the First Filling

• 1 (8 oz.) carton frozen, whipped topping, thawed (or use real whipped cream)
• 1/2 cup seedless raspberry jam

• For the Second Filling

• 1/4 cup semi-sweet chocolate chips
• 1/4 cup cream cheese, softened
• 2 Tablespoons butter, softened
• 1 (8 oz.) carton frozen, whipped topping, thawed (may use real whipped cream)

• Topping Garnish

• 3 cups fresh raspberries
• 1/2 cup powdered sugar (or use cocoa)

Instructions

1. Preheat oven to 275 degrees. Beat egg whites until very foamy. Beat in sugar until meringue is stiff. Spread meringue into at least 3 circles or hearts, on parchment, on baking sheets. Be sure you make the top one fancy, because it will show. Lattice, swirls, whatever. You can put the meringue in a resealable plastic bag, snip off one corner, and use that to pipe the meringue if you don't have a pastry bag. Or just make another solid circle for the top. Bake with the oven door ajar, for 1 hour. Cool completely.
2. Make the fillings. For the first one, just stir the jam into the whipped cream. For the second one, microwave the chips, cheese, and butter, until melted and smooth, then stir in the whipped topping and chill.
3. Assemble your layers. Put a baked meringue on a cake plate, cover with a filling, then top with the 2nd meringue and cover with a filling. If you want to add layers, just make extra meringues and stack it higher, using half as much filling atop each one (or make more filling). Add berries here as well, if you like, or save them for just the top. Top with final meringue, cover with berries, then sifted powdered sugar. Slice and serve!

Notes