Raspberry, Meringue & Chocolate Ice-Cream Cake

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

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White Chocolate Raspberry Cheesecake

White- Chocolate- Raspberry- Cheesecake



White Chocolate Raspberry Cheesecake



1 cup chocolate cookie crumbs

3 tablespoons white sugar

¼ cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

½ cup water

2 cups white chocolate chips

½ cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

½ cup white sugar

3 eggs

1 teaspoon vanilla extract





Step 1
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.


Step 2
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.


Step 3
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.


Step 4
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.


Step 5
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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