Raspberry meringue ice-cream cake

Raspberry meringue ice-cream cake

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Cooking time

Prep: 20 mins Plus freezing

Skill level

Moderately easy

Servings

Serves 8

This fabulous no-cook dessert is perfect for summer entertaining

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
468
protein
4g
carbs
52g
fat
29g
saturates
19g
fibre
1g
sugar
48g
salt
0.16g

Ingredients

  • 175g icing sugar
  • 500g tub fresh custard
  • 500ml tub crème fraîche
  • 2 tsp vanilla extract
  • 400g raspberries
  • 100g meringues or meringue nests, broken into small chunks
  • 300g jar raspberry coulis or sauce

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Method

  1. Reserve 1 tbsp sugar. Mix together the custard, creme fraiche, remaining sugar and vanilla in a large bowl. Put the bowl in the freezer, then leave for 1 hr until the mixture starts to freeze around the edges. Whisk the mixture to break down the ice crystals, return to the freezer for 1 hr or more, then repeat the whisking.
  2. Meanwhile, cut a large food bag down one side and along the base and open out. Lightly oil a large loaf tin, ice-cream tub or food container, approximately 2 litres in capacity. Line with the plastic. Using a fork, lightly crush half the raspberries with the reserved sugar.
  3. Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Spoon over 3 tbsp coulis. Cover with another third of the custard and then the remaining meringues, raspberries and another 3 tbsp coulis. Pour over the remaining custard, then put in the freezer for at least 4 hrs, or overnight. Can be frozen for up to 2 weeks.
  4. To serve, transfer the dessert to the fridge for 30-45 mins to soften it. When ready to eat, turn the cake out onto a dish, Scatter the raspberries over, then cut into thick slices and serve with a little coulis.

Recipe from Good Food magazine, August 2008

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Comments

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HKL's picture

Gorgeous ; a real hit with the family. I have some fussy eaters so made it with strawberries instead of raspberries

Athemistia's picture

Very easy to make but wasn't even half frozen enough to be called a cake after 6 hours! Maybe out freezer isn't as cold? Tasted lovely as a mush though, will definitely make again but will freeze overnight.

randomcook's picture

fab desert. really easy to make & got loads of compliments

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