Crunchy raspberry ripple terrine

Crunchy raspberry ripple terrine

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(31 ratings)

Prep: 25 mins No cook

More effort

Serves 8
A decadent dinner party pudding or family afternoon treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal284
  • fat22g
  • saturates11g
  • carbs19g
  • sugars19g
  • fibre1g
  • protein4g
  • salt0.11g
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  • 350g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g golden caster sugar
  • 284ml pot double cream
  • 2 meringue shells, crushed into small pieces


  1. Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

  2. Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

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Comments (46)

Mother hen's picture

Very easy to make and something that can be made in advance.
Will make again, as it was enjoyed by all the guests! I used frozen raspberries for the ones to be mashed, and decorated with fresh raspberries.

sharebo's picture

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...

mastmead's picture

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

bunnyburke's picture

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.

sl230l's picture

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

maerahn's picture

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.

mossyshuggs's picture

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.

kezmeeks's picture

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

marlowjen's picture

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?

xxmisscookiexx's picture

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.

Frantic Flapjack's picture

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.

nims400's picture

has anyone tried doing it with strawberries?

aimeeash's picture


farl3y's picture

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.

giwilliams's picture

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!

noisysmurf's picture

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.

lyndman's picture

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.

dianemag's picture

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

veritypinkney's picture

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.


Questions (4)

Krys's picture

Could I use black currants instead of raspberries? Has anyone tried?

goodfoodteam's picture

Yes, this recipe would work well with blackcurrants too.

christine4's picture

Love this recipe so much - how long do you think you could keep it in the freezer for? Have a dinner party in a couple of weeks but the raspberries in our garden will be finished by then! Would also be lovely to make whilst raspberries are in season but to enjoy when they are not in the darker months !!!

goodfoodteam's picture

It would keep well in the freezer for at least 2 weeks, just make sure it is well wrapped, thanks.

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