Meringue & Raspberry Cream Torte

**Mandy**'s Note:

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

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

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

Directions:

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.

Reviews

[Daydream]

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!