Layered Triple Berry & Vanilla Dessert

A refreshingly fruity Sorbet layered with creamy Tahitian Vanilla ice cream, topped with a light and airy toasted meringue that is sure to captivate even the pickiest tastebuds.


  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 3-4 cups Chapman’s Premium Tahitian Vanilla Bean Ice Cream
  • 3-4 cups Chapman’s Triple Berry Sorbet
  • 3 egg whites (or 6 tablespoons liquid egg whites)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • 1 pinch of salt
  • ¼ cup granulated sugar

Preparation Instructions

underline wave
In a medium bowl, combine graham cracker crumbs and melted butter. Press into a 9” square pan (a 9” pie plate or 9” springform pan will also work).
Press crust mixture into the bottom of the pan. Set in the freezer for 1 hour or until firm.
Remove the pan from the freezer and scoop 3-4 cups of Chapman’s Tahitian Vanilla Bean ice cream over the crust. Allow the ice cream to soften in the pan for 5 minutes (if necessary) before pressing into a smooth layer. Place pan back into the freezer for 1-2 hours, until vanilla ice cream is firm again.
Remove the pan from the freezer and scoop 3-4 cups of Chapman’s Triple Berry Sorbet over top of the vanilla ice cream. Press into a smooth layer and place the pan back into the freezer for 1-2 hours, until sorbet is firm.
Make the meringue: In a medium bowl, beat egg whites with an electric mixer on medium speed until frothy.
Add the vanilla, cream of tartar and salt. Beat on medium speed until soft peaks form.
Add the sugar, one tablespoon at a time, and beat on medium-high speed until completely dissolved and stiff peaks form. You will know it’s ready when you lift the beaters out of the meringue and it forms a peak that doesn’t fall.
If using the oven to toast the meringue, preheat the oven to 450 degrees F before removing the pan from the freezer.
Remove the pan from the freezer and spread the meringue over the top, swirling and creating peaks as desired.
Use a kitchen torch to toast the meringue (be sure to torch the entire meringue topping) or place it in the oven for 4-5 minutes until lightly browned.
Serve immediately, or place back into the freezer to serve at a later time.