Raspberry, Meringue & Chocolate Ice-Cream Cake

Prep: 15 Minutes, plus 12 hours freezing time

Serves: dinner party (8-10)

Difficulty:

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You can make this fabulous ice-cream cake dessert up to 2-3 days ahead of serving. Top with your favorite seasonal berries and chocolates.

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Raspberry, Meringue & Chocolate Ice-Cream Cake

Ingredients:

2 litres reduced fat vanilla ice-cream

1 1/2 cups reduced fat pouring custard

75g meringues or pavlova nests, roughly chopped

1/2 cup shelled pistachio nuts, chopped

200g Toblerone chocolate bar, chopped

600g Creative Gourmet frozen Raspberries

Method:

Line the base and sides of a 22cm spring-form pan with non-stick baking paper (see tips)
Place ice-cream in a large mixing bowl and set aside to slightly defrost. Using a large metal spoon, stir in custard until combined. Add meringues, pistachios and about three quarters of the chocolate
Stir to combine. Gently stir through 3 cups (375g) frozen Raspberries. Spoon mixture into prepared pan and smooth top. Sprinkle with 1 cup (125g) frozen Raspberries and gently press into mixture
Cover with plastic wrap and freezer overnight
To serve, remove ice-cream cake from pan and place on a serving plate (you may need to stand it for a short time if it's frozen very firm). Top with remaining frozen Raspberries, sprinkle with remaining grated chocolate and serve

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