Preheat oven to 90°C.

Beat white eggs until foamy. Add sugar little by little while mixing and finish using the maximal speed of your mixer.

Fill in pastry bag and make a meringue circle on a baking try cover with baking paper.

Bake for 2h to 2h30. Leave to cool.

Juice mandarin to get approximately 700 ml. of mandarin juice.

Add cointreau, 300 gr. of sugar. Pour in your ice cream maker and wait till frozen.

Place meringue in the pastry circle, cover with mandarin sorbet and put in your freezer.

Whip the cream until thick. Add sugar at the end while whipping. Fill in pastry bag.

Remove vacherin from freezer. Decorate using chantilly and put in your freezer until serving.