Meringue & Raspberry Cream Torte |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A simple but elegant dessert, found in an old BH&G mag. Ingredients:
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.
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