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 meringues 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, questions and tips

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Frantic Flapjack
19th Jul, 2011
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.
8th Jul, 2011
has anyone tried doing it with strawberries?
28th Jun, 2011
7th Mar, 2011
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!
1st Mar, 2011
26th Feb, 2011
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!
13th Dec, 2010
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.
10th Dec, 2010
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.
6th Oct, 2010
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
1st Sep, 2010
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.


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