Raspberry meringue ice-cream cake

Raspberry meringue ice-cream cake

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(3 ratings)

Prep: 20 mins Plus freezing

More effort

Serves 8
This fabulous no-cook dessert is perfect for summer entertaining

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal468
  • fat29g
  • saturates19g
  • carbs52g
  • sugars48g
  • fibre1g
  • protein4g
  • salt0.16g
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  • 175g icing sugar
  • 500g tub fresh custard
  • 500ml tub crème fraîche
  • 2 tsp vanilla extract
  • 400g raspberries



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

  • 100g meringues or meringue nests, broken into small chunks
  • 300g jar raspberry coulis or sauce


  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.

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Comments (4)

batllo's picture

Disappointing - Looked great, but I "lightly crushed" the raspberries and they came out as rather nasty icy lumps, better to crush well to make a thick puree. Also meringues rather lost.

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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