The Vacherin is the French ice cream answer to the Aussie/Kiwi (I am being careful about the sensitive ownership of this icon) pavlova. Originating from the Lyon area, it consists of an outer layer of crisp meringue enclosing ice cream or sorbet, often served with Chantilly cream and fruit coulis. This modern take on the classic is nothing short of a showstopper and is guaranteed to be a crowd-pleaser at the Christmas table. The peach sorbet is light, refreshing and beautifully paired with the rich sweetness of the honeyed vanilla ice cream. Add a crunchy bite of meringue finger and the sharp tang of raspberry and —you have the perfect balance.