I didn't have any meringues around but I did have some honeycomb left over so used it instead - result was caramel raspberry awesomeness, though think I needed to leave the pieces of honeycomb a bit larger to create a crunch. Looking forward to using meringues...

Lovely, light & fresh tasting & can be made in advance, one less job to do on the day.

This is easy to make, absolutely delicious, I love the fact that I can make it well in advance. Firm favourite and never fails to please. I like decorating the serving dish with fresh raspberries.

Utterly delicious. Serving it with the fruit salad as suggested makes this really special. Went down a storm!

re: Dennis - it will be the whole eggs you're using, as you're essentially making an old-fashioned custard mixture for the ice-creamy base.

I had this at my sister-in-law's at the weekend, it was very scrummy! She made it in ramekins, though, as she found that when she froze it in a large block it stayed too solid in the centre. Line the ramekins with cling film to get them out easily.

Very yummy!

I too decided to put the puree on top so that it would look like the picture but the texture is not good! Don't bother!

More meringue would be good too.

But other than that, it was fab

We are out in Spain where the only fresh cream I can buy in this region is creme fraiche. Has anyone tried it with thick Greek type yogurt? or maybe a mixture of both?

Very good recipe, I used strawberries instead of raspberries. Very easy to make and tastes so good. Will be experimenting a lot with this in the future.

This was a lovely, fresh tasting dessert which also looked very pretty. I served with a raspberry coulis and a bowl of fresh raspberries. A great make-ahead dessert.

has anyone tried doing it with strawberries?

NICEST ICECREAM EVER.

This is so good and so easy!
I used 4 nests instead of 2 which worked really well.
Such a great, quick, delicious pud that can be prepared a day in advance to save time.
Went down a storm too.
Perfect!

delicious!!!

Loved this. I may have over-whipped the cream as I got a few lumps but made no difference to the taste. Easy to make and keeps in the freezer so you can grab a slice when you like!

This dessert is absolutely FANTASTIC! I made it for a dinner party a few months ago and it was a great hit with adults and kids. Keeps well in the freezer for a week. I served a slice of this, a shot glass of raspberry purée and a shortbread biscuit, big hit! Am going to make again this week. Very easy and extremely impressive. May add more meringue and raspberry purée this time and serve with blackberries for a contrast.

Does anyone know if it is Ok to defrost frozen raspberries (from my garden) to make the puree, as they will be re-frozen in the terrine? I would like to make this for Christmas.

I make this in individual moulds and serve with raspberry coulis and raspberries. It looks very attractive and always goes down well with guests

YUMMY!
I made this recipe with a few friends and it went down very well. I added some white chocolate shavings to the top of the terrine before pouring in the mixture.
It was a little sweet so I may adjust the amount of meringue/sugar next time.

Been making this every Summer since it appeared in Good Food. Absolutely delicious!