Meringue & Raspberry Cream Torte

Total Time
10 mins
0 mins

A simple but elegant dessert, found in an old BH&G mag.

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  • 2 kg vanilla and strawberry ripple ice cream
  • 300 g raspberries (fresh or frozen)
  • 10 meringue nests, crushed
  • 300 g raspberries, extra


  1. Line a 22cm round spring-form cake tin with plastic wrap.
  2. Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
  3. Continue to layer ending with a layer of ice-cream.
  4. Cover with plastic wrap and freeze.
  5. To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries.
Most Helpful

5 5

I tasted this at a friend's place. She used just one litre of icecream - Raspberry Ripple from Coles, and ready-made meringue nests from Coles or Woolies. It was a scrumptious dessert that tasted as though she had spent hours making it. I will be making it often in the future!