Raspberry- Meringue- &- Chocolate- Ice-Cream -Cake


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