Meringue & Raspberry Cream Torte

Total Time: 10 mins Preparation Time: 10 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

Recipe

• 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.