Raspberry Meringue Ice-cream Cake
This delightful frozen raspberry custard cake combines the smooth creaminess of custard and creme fraiche with bursts of fresh raspberry flavor. A sweet treat that is perfect for any special occasion!
— Constant Cookbook
Ingredients
- 175g icing sugar
- 500g tub fresh custard
- 500ml tub crème fraîche
- 2 tsp vanilla extract
- 400g raspberries
- 100g meringues or meringue nests, broken into small chunks
- 300g jar raspberry coulis or sauce
Instructions
- Reserve 1 tbsp sugar. Mix together the custard, creme fraiche, remaining sugar and vanilla in a large bowl. Put the bowl in the freezer, then leave for 1 hr until the mixture starts to freeze around the edges. Whisk the mixture to break down the ice crystals, return to the freezer for 1 hr or more, then repeat the whisking.
- Meanwhile, cut a large food bag down one side and along the base and open out. Lightly oil a large loaf tin, ice-cream tub or food container, approximately 2 litres in capacity. Line with the plastic. Using a fork, lightly crush half the raspberries with the reserved sugar.
- Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Spoon over 3 tbsp coulis. Cover with another third of the custard and then the remaining meringues, raspberries and another 3 tbsp coulis. Pour over the remaining custard, then put in the freezer for at least 4 hrs, or overnight. Can be frozen for up to 2 weeks.
- To serve, transfer the dessert to the fridge for 30-45 mins to soften it. When ready to eat, turn the cake out onto a dish, Scatter the raspberries over, then cut into thick slices and serve with a little coulis.
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 468 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 48 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.16 milligram of sodium
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