Meringue & Raspberry Cream Torte

Total Time
10mins
Prep
10 mins
Cook
0 mins

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

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Ingredients

Nutrition
  • 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.