Ice cream cake with raspberries and meringue

Ingredients

Directions

1. 1

   Coarsely crumble 90 g meringue and mix in a bowl with approx. 2/3 of the chocolate sauce. Moisten a springform pan (26 cm Ø) with water and lay out crosswise smooth with 2 strips of cling film. Spread the chocolate meringue crumbs on the base and let them freeze in the freezer for about 30 minutes. Crumble the remaining meringue a little more coarsely. Sort the raspberries. Whip cream, sugar and vanilla sugar until stiff. Fold in meringue crumbs and raspberries and put the mixture into the mould.

2. 2

   Drizzle with remaining chocolate sauce and fold lightly into the cream with a spoon. Smooth out loosely and let the ice-cream cake freeze overnight in the freezer, well covered. To dissolve, let the cake stand at room temperature for about 10 minutes, loosen the edge of the springform pan, remove the base and cling film. Decorate the cake as you like with meringue crumbs, meringue spots with chocolate sauce, raspberries and lemon balm. Let thaw for another 20 minutes and serve immediately. Makes about 16 pieces