Raspberry, Meringue & Chocolate Ice-Cream Cake
8 1/2 cups reduced fat vanilla ice-cream
1 1/2 cups reduced fat pouring custard
1/2 cup meringues or pavlova nests, roughly chopped
1/2 cup shelled pistachio nuts, chopped
1 cup chocolate bar, chopped
4 cups frozen Raspberries
Line the base and sides of a 8.5 inch spring-form pan with non-stick baking paper (Lightly spray the sides of the pan with light-flavored oil so the baking paper sticks, this makes it much easier to line the pan)
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 frozen Raspberries.
Spoon mixture into prepared pan and smooth top. Sprinkle with 1 cup 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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