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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1st Jul, 2009
Joanna, I've made it over a week before and it's still been wonderful. Have made it a few times now and a grear freezer stand-by. Yummy.
18th Jun, 2009
hi, have some rasberries from the garden and would like to make this for a weeks time dinner party - would it be ok to keep it in the freezer for a week before serving next Saturday? Thanks!!
10th May, 2009
Excellent - even loved by my husband who's not a pudding fan. I used about 4 home made meringue shells instead of 2 and was very pleased with result...broke them rather than crushed as wanted nice crunchy chunks of meringue. I also poured some of the raspberry puree into the base as suggested, as well as in the mixture itself, but next time will just follow the recipe as I wasn't so keen on the iced topping (maybe better if puree was a little sweeter?)
4th May, 2009
Made this yesterday for pudding after the BBQ, although, i didn't allow enough time for it to set and when i served it up, it collapsed and wasn't the texture it was meant to be! Still tasted lovely however, and after another few hours in the freezer, it was much more like ice-cream - yum yum yum.
23rd Apr, 2009
This is really easy to make and absolutely delicious.
8th Mar, 2009
I think this will become one of those things I make on a sunday and eat during the course of the week!!!
pupsiecola's picture
11th Jan, 2009
I made this for a dinner party and it went down very well - everyone enjoyed it and some had seconds. I liked the fact that I could make it the day before too. Will defintely make again.
3rd Jan, 2009
First class - every time
2nd Jan, 2009
I made this for guests over the Christmas holidays, and served it surrounded by raspberries, blackberries and blueberries. It looked colourful, was surprisingly light and tasted great. However, next time, I will add more raspberry puree (especially to the base of the loaf tin) and more meringue shells to give it a little more "crunch". I placed the terrine in the fridge to defrost just as we began our main course. It came out perfect; easy to cut yet not too soft.
25th Oct, 2008
I made it for the first time in 2006 and many more times afterwards until last year when I managed to misplace the recipe and was unable to find it until today! I am so pleased to have found it again that I hardly can wait to indulge in it. It is one of my favourite recipe!


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