Meringue & Raspberry Cream Torte

Recipe by Mandy
READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    kg vanilla and strawberry ripple ice cream
  • 300
    g raspberries (fresh or frozen)
  • 10
    meringue nests, crushed
  • 300
    g raspberries, extra
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DIRECTIONS

  • Line a 22cm round spring-form cake tin with plastic wrap.
  • Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
  • Continue to layer ending with a layer of ice-cream.
  • Cover with plastic wrap and freeze.
  • To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries.
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