Raspberry meringue ice-cream cake
This fabulous no-cook dessert is perfect for summer entertaining
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
plus freezing
- 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.
- 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.
- 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.
- 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.
PER SERVING
468 kcalories, protein 4g, carbohydrate 52g, fat 29 g, saturated fat 19g, fibre 1g, sugar 48g, salt 0.16 g
Recipe from Good Food magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/7064/
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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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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
plus freezing
Fabulous no-cook pud.
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
PER SERVING
468 kcalories, protein 4g, carbohydrate 52g, fat 29 g, saturated fat 19g, fibre 1g, sugar 48g, salt 0.16 g
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16 May 2010
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10 March 2011
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26 July 2012
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