Meringue &Amp; Raspberry Cream Torte

Meringue &Amp; Raspberry Cream Torte


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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Nutrition

Ingredients