Meringue & Raspberry Cream Torte - cooking recipe

Ingredients

2 kg vanilla and strawberry ripple ice cream
300 g raspberries (fresh or frozen)
10 meringue nests, crushed
300 g raspberries, extra

Preparation

Line a 22cm round spring-form cake tin with plastic wrap.
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.
Continue to layer ending with a layer of ice-cream.
Cover with plastic wrap and freeze.
To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries.